You know when you try a new dish and it’s so good that you just know you could literally live on it for months and never get bored of it? This is exactly how I felt when I tasted today’s recipe, even more so when I realised that it’d only taken me 30 minutes to prepare it.
Now that the weather is getting colder, I’ve started seeing a lot more Brussel sprout recipes on various cooking websites and blogs and I just couldn’t be happier because I absolutely love these amazing little veggies. Yes, I am one of those people who gets excited about Brussel sprouts!
And they may not be everyone’s favourites but, trust me, this recipe might even convert those skeptics!
When it comes to preparing them, I really don’t think there is a better way to cook them than roasting as the process brings out their natural sweetness.
Roast them just long enough and they stay tender on the inside while the outer layers toast up and get a little crunchy.
Add lemon zest, black pepper and parmesan (a flavour combination that also works wonders for broccoli and cauliflower) and you have something truly amazing.
For today’s recipe I whipped up some roasted sprouts and added them to wholewheat pasta for a yummy and filling dinner. You can use standard pasta if you wish, but I do think the texture of wholewheat works far better.
You can also skip the pasta and enjoy them with brown rice or as a simple side dish – you’ll be surprised at how tasty these little guys can be!
- 500g brussel sprouts, old outer leaves trimmed then halved
- 3 tbsp olive oil
- Salt and black pepper to taste
- 300g wholewheat pasta
- The zest of 2 lemons
- 60g grated vegetarian parmesan
- Pre-heat the oven to 220C. Place the Brussel sprouts on a roasting tray, drizzle with 2 tablespoons of olive oil, season with salt and pepper and roast for about 20 minutes, until they start to caramelise.
- While the sprouts are roasting, cook the pasta in salted boiling water and drain well.
- Return the pasta to the pot you cooked it in, add the Brussel sprouts, the lemon zest, the parmesan and a further tablespoon of olive oil. Add a bit more freshly ground black pepper, mix well and serve straight away.
Brussel sprouts – yay or nay? If you’re a fan, what’s your favourite way to prepare them?