Roasted Brussels sprouts

Name: Roasted Brussels sprouts
Total time: 40 min
Yield: 5 as a side
Ingredients: 1 kg Brussels sprouts; extra virgin olive oil; 1 lemon; optional: aged or vegetarian Parmesan to serve

With lemon zest & Parmesan

“If you want restaurant-quality Brussels on your table this Christmas, then this stand-out festive side from my Chequer Lane restaurant in Dublin is the recipe for you. Roasting the Brussels whole means there’s minimal prep and provides a lovely contrast in texture of the crispy outer leaves and the tender centre. ”

Serves 5 as a side

Cooks In40 minutes

DifficultyNot too tricky

Christmas

Nutrition per serving

Calories 127 6%
Fat 7.6g 11%
Saturates 1.3g 7%
Sugars 6.2g 7%
Salt 0.24g 4%
Protein 7.1g 14%
Carbs 8.2g 3%
Fibre 8.2g -

Of an adult's reference intake

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Ingredients

1 kg Brussels sprouts
extra virgin olive oil
1 lemon
optional: aged or vegetarian Parmesan , to serve

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Method

Preheat the oven to 220°C/425°F/gas 7.
Trim the Brussels sprouts, clicking off any tatty outer leaves, then wash and dry well and place in a large baking tray.
Drizzle with 2 tablespoons of extra virgin olive oil and sprinkle with a small pinch of sea salt and black pepper.
Use your hands to mix everything together until the sprouts are well coated, then spread them out in a single layer.
Roast for 20 minutes, or until the sprouts are golden brown and tender.
Finely grate over the lemon zest, and add a grating of Parmesan for added richness, if you like.