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Tiny green munch

I adore brussels sprouts. It is quite possible you find them one of hopeless vegetables. They have a bad reputation because they are always served in the same boring way. Please don’t boil them. Ever. You will regret it when the smell of them overcooking invades your house and your memory. It will ruin everything. Roast them! It’s the easiest and best way to make some.

Slice off the hardened bottom stem and remove tough outer leaves. Cut them in half (if you have some large ones, cut them into quarters) and toss them with ollive oil, salt and pepper. Then roast them for twenty minutes at two hundred degrees celsius. They’ll be crispy on the outside and soft on the inside and they’ll surely change every hater’s mind about brussels sprouts. A simple preparation like this is all you need. Now take them to another level. Add more olive oil, balsamic vinegar and honey and toss to coat evenly. Sprinkle roughly chopped roasted peanuts all over it and dive in.

There are a few key things to remember when roasting them. Cut them into even pieces to achive similar texture. Space them out on the baking sheet. If you overcrowd them they will steam, rather than roast. Don’t use too much oil. You want them to be lightly coated in oil, not dripping. Preheat your oven. Make sure your oven is to right temperature for at least ten minutes before putting the veggies in. This will help to lightly sear the outside and get the inside soft. Go ahead. Give these little green cabbages a try for your next meal.