I’ll admit that I hated Brussels Sprouts as a child, always leaving them last on my plate. Had we had them roasted though, we may have been a bit more enthusiastic about eating them. In fact, I’ve decided that roasting Brussels Sprouts with some salt and olive oil is the only way I’ll be eating them from now on. Although a quantity for the Brussels Sprouts isn’t really necessary to write, I’ve put the amount so you can work out the corresponding amount of Olive Oil.
Roasted Brussels Sprouts
- Coarse salt and freshly ground black pepper
- 450g Brussels Sprouts, trimmed and halved lengthwise
- 1 tablespoon Olive Oil
- 5-6 garlic cloves, smashed
- Preheat oven to 200°C.
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Bring a saucepan of water to a boil over high heat, and add some salt.
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Add Brussels sprouts and cook for 2 minutes, and no longer. Drain and transfer to a bowl lined with kitchen towel, removing any excess moisture.
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Transfer the Brussels sprouts to a bowl and add olive oil, smashed garlic cloves and season with salt and pepper. Stir everything around to ensure Sprouts are covered with Olive Oil and seasoning.
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Transfer to a baking dish, placing Brussels Sprouts cut sides down, along with the garlic. Roast until browned and tender, about 15 – 20 minutes.
- Eat immediately!
My friend Linda from The Beehive tells me that her family love to eat their Brussels Sprouts with chestnuts! Her husband boils or roasts the chestnuts, the sautès them with the Brussels Sprouts in oil, salt, garlic and chilli. He adds a little water, covers the pan, and allows them all to simmer and cook together for about half an hour!
