|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 8g||29%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The Brussel sprout is like a cute baby cabbage, and the possibilities are endless — shaved raw into a salad, smothered with cheese and baked into a gratin, or here, roasted simply with some salt and olive oil to let their natural flavor shine.
A quick roast in the oven is a sure fire way to bring out the best from your vegetables, and it yields a tastier result than the typical boiled or steamed approach to cooking the sprouts. The result is a nutty, charred vegetable side that is the perfect partner to a cozy roast chicken dinner, or piled high in a vegetable and grain bowl. These are also delicious cold, tossed into any salad.
Gather the ingredients.
Preheat the oven to 180°C/ 375 °F/ Gas 4
Take the washed sprouts and remove any outer leaves which may be yellowing or wilting. Pulling these away you should find smooth, shiny, tightly packed leaves. If this is not the case and the leaves are 'blown' (not tightly packed) discard the sprout. Trim any excess on the base which is dirty or damaged too, making sure you do not cut into the leaves.
Leave the sprouts whole, only if they are very large should they be cut in two.
Lay the Brussels sprouts on to a baking sheet. Sprinkle the sprouts with the olive oil and roll the sprouts around to make sure they are well coated.
Sprinkle with sea salt flakes and give the sprouts a good shake.
Place the tray into the centre of the preheated oven and roast for 20 minutes or until the sprouts start to brown on the outside but are not burnt. Prod the sprout with a sharp knife to see if it is tender, if not, cook longer. The length of time depends on the size of the sprouts, so keep an eye on them.
Once cooked serve immediately.
Roasted Brussels make a great stand-alone vegetable or can be part of a bigger mix such as roasted carrots, parsnips and other roots, however they will cook much faster so only add them towards the end of cooking or they will simply burn and taste bitter.