Sprout haters don’t base your judgement on Brussel’s sprouts that have been boiled to a putrid mush – try roasting instead! I’m sure this is the recipe to convert even the most zealous loathers but what would I know – I’ll let you decide ….
|250g Brussel’s sprouts, trimmed & halved
80g chestnuts (e.g. Merchant Gourmet)
3 garlic cloves, crushed
1 tbsp. olive oil or salted butter
Zest of 1 lemon
2-3 drops doTERRA lemon oil (optional)
|1 red chilli, finely minced
1 tsp. clear honey (or maple syrup if vegan)
1 tbsp. sage leaves, finely chopped
2 tbsp. freshly chopped parsley
Freshly ground black pepper
coarsely ground sea-salt
Pre-heat the oven to 180°C. If you are using butter place the knob into your roasting dish and then pop in the oven for a minute or until melted. Next add the sprouts and chestnuts; mix until everything is well coated in butter or oil and then roast for 12 minutes. Add the chili, sage, lemon oil and honey, stir again and roast for a further 5-7 minutes or until the sprouts have started to turn a golden brown. Remove from the oven, scatter with the lemon zest and parsley and then serve immediately.