Roasted Brussels Sprouts
Ingredients
- 300-450 grams brussels sprouts (ends removed and cut in half)
- 1/2-1 tablespoon olive oil
- salt & pepper (to taste)
- 1 slice bacon (chopped)
- 4 cloves garlic (not peeled or chopped)
- 1/2 tablespoon balsamic reduction
- lemon/orange juice and zest (add after roasting)
- 1/2-2 tablespoon harissa (add before roasting)
- parmesan cheese, grated or shaved (add before - watch to make sure it doesn't burn! - or after roasting)
- 1/2-2 tablespoon zhug* (add after roasting)
- sprigs of fresh rosemary or thyme (add before roasting)
- flavoured oils like sesame or chili oil (can add before or after roasting)
- maple syrup (add before - watch to make sure it doesn't burn! - but probably best if added after roasting)
- dijon mustard (add before roasting but make sure to mix it well with the olive before tossing the sprouts in the mixture)
Optional other ingredients that we used in the video
Optional other ingredients that we didn't use
Instructions
Preheat the oven to 200C/400F.
Mix the brussels sprouts, olive oil, salt & pepper and optional bacon bits and garlic cloves on a baking sheet. Make sure that they are in one layer and not on top of each other.
Roast for 12-17 minutes. You want some caramelization but you don't want anything to burn. You can shake them or flip them half way through if you like, but I often don't.
Smoosh the garlic from their papery skins and pop into a bowl with everything from the pan. Toss with balsamic reduction.
Note
*zhug recipe here.
