Jamie Magazine
By Susie Theodorou
Parmesan Brussels sprouts
30 mins
Super easy
serves 8 as a side
About the recipe
Not just for Christmas. Good enough to eat from the bowl as a snack, these roast sprouts are so moreish we reckon they’ll convert the haters! Make them into a vegetarian main by stirring through some cooked quinoa or bulgur wheat.
Recipe From
Ingredients
1kg Brussels sprouts
2 tablespoons extra virgin olive oil
1 lemon
1 teaspoon chilli flakes
4 tablespoons freshly grated Parmesan or vegetarian hard cheese
Method
- Preheat the oven to 220ºC/gas 7.
- Trim and halve the brussels sprouts, then place on a large baking tray. Add the oil, grate over the lemon zest, then sprinkle with the chilli flakes and a pinch of sea salt and black pepper. Mix with your hands to coat.
- Roast in the oven for 10 minutes – the sprouts should start to caramelise in places; when that happens, scatter over the Parmesan and roast for a further 15 minutes, until the cheese is crisp and golden brown, and the sprouts tender.
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