Roasted Brussels Sprouts
These mini cabbages are nutritional powerhouses. Hidden amongst those tightly packed leaves are essential vitamins, minerals, fibre and antioxidants, so get them on your plate! The peppery and earthy flavours of Brussels sprouts are a perfect pair with salty ingredients like parmesan and bacon. We've added some chilli flakes and red wine vinegar to really make these bad boys sing. You want as much crisp and char as you can get, so crank up the oven and get roasting. They make a great side; pile them onto a lentil stew or serve them with polenta and a hearty ragu.
Ingredients 8
250 g Brussels sprouts, halved
2 tsp olive oil
1 tsp red wine vinegar
1⁄2 tsp salt
1⁄2 tsp pepper
2 bacon rasher
2 tbsp parmesan, grated
1⁄2 tsp flakes chilli
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Method 2
Preheat oven to 180°C . Line a medium baking tray with baking paper. Cut the in halve and put into a large bowl. Dress with the , , and and mix well to combine.
Cut the into small pieces and toss through the sprouts. Spread out evenly onto the baking tray making sure there is space around each sprout. Sprinkle the grated over top and roast in the hot oven for 30 minutes or until charred, crispy and delicious.
Clove Kitchen's tips
If you double this recipe, spread the Brussels sprouts over two trays to make sure they have enough room to get nice and crispy!
Helpful tips
How do I know when the Brussels sprouts are done roasting?
Can I use a different type of vinegar instead of red wine vinegar?
What can I use if I don't have bacon?
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Notes
6
