When I was in primary school, I had a friend that used to say she was allergic to liquorice. I remember mum suggesting to my naïve self that perhaps she wasn’t allergic, it was just that she really disliked it. But I was adamant. No mum, she says she is actually allergic. I remember finding out years later that she actually did just hate it. Saying she was allergic was her way of ensuring she’d never accidentally get fed any. This recipe doesn’t include liquorice, but it does have another commonly disliked food – Brussels sprouts!
I’ve always liked Brussels sprouts but I also never been subjected to grey, over boiled sprouts. Normally I like to steam or pan fry them, but I’ve also recently discovered that you can roast them with fantastic results. So for this week’s simple vegetable sides series, here are my roasted Brussels sprouts served two ways.
Roasted Brussels sprouts, with two delicious serving ideas.
Trim the stem ends of the Brussels sprouts and remove some of the outer leaves if needed.
The sprouts just need a quick toss in some salt and pepper and olive oil before being roasted in a hot oven.
Roast for 25-30 minutes tossing hallway through. My sprouts were quite small, you may need to cook yours longer, depending on the size.
The roasted Brussels sprouts are delicious straight out of the oven without any extra flavourings added, but a splash of balsamic vinegar or some nuoc mam cham (recipe here) is great too. Both the balsamic and nouc mam cham add a sweet and salty hit that pairs so well with the roasted and caramelized sprouts.
Delicious with chicken, steak, fish…you name it :)
Roasted Brussels Sprouts Two Ways
Ingredients – Serves 2 as a side dish
- 300g of Brussels sprouts
- 1 tsp of olive oil
- Optional 1 tbs of either nuoc mam cham (recipe here) or balsamic vinegar to serve
- Preheat the oven to 200°C and line a baking tray with baking paper.
- Trim the bottom woody bit off each Brussels sprout. Remove the outer leaves then halve each one lengthways.
- Toss the prepared sprouts in the olive oil and a pinch of salt and freshly cracked pepper, then place onto the lined tray so that they are not overlapping.
- Roast for 25-30 minutes tossing hallway through. The sprouts are ready when cooked through and brown and crispy on the outer leaves.
- While still hot, toss through either the nuoc mam cham or balsamic vinegar and serve immediately.