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Roasted Brussels sprouts

Roasted Brussels sprouts

With lemon zest & Parmesan

Roasted Brussels sprouts

40 mins
Not Too Tricky

serves 5

About the recipe

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.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake

Ingredients

1kg Brussels sprouts

extra virgin olive oil

1 lemon

optional: aged or vegetarian Parmesan, to serve

Top Tip

Want to cook these in an air fryer? Place them in the air-fryer drawer and cook for 10 minutes at 180ºC, or the sprouts are soft.

Method

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

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