Brussels Sprouts recipe

Make: Grown-up Brussels Sprouts

Brussels sprouts got a bad wrap as a kid. Perhaps it was because they resembled mini cabbages or because anything green was clearly out to poison you and not make you healthy and strong. But now that we’re all grown up and Brussels sprouts are no longer merely steamed, but served with lashings of cheese, garlic and pine nuts, a bowl of their golden roasted goodness looks particularly appetising.


500 g Brussels sprouts
1 tablespoon minced garlic
40 g pine nuts
100 g parmesan cheese, shaved
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt flakes


Preheat oven to 180°C. Trim the stem end of the Brussels sprouts and peel off the outer leaves. Cut in half and place on a baking tray with a splash of oil, the garlic and generous sprinkle of salt. Place in oven to roast for about 15 minutes.

After this time add the pine nuts, tossing everything to coat in oil and return to the oven for another 15 minutes.

Sprinkle with the shavings of parmesan cheese and the balsamic vinegar and return to the oven for five more minutes. The Brussels sprouts should be slightly browned with some of the outer leaves crunchy. To serve, place in a bowl and sprinkle with more salt flakes.

Image via What’s Gaby Cooking.

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