Roasted Brussels Sprouts with Sour Cream and Kumquat and Chilli Relish
It’s funny how brussels sprouts used to have such a bad reputation when I was a child. Now it seems like people can’t get enough of them. I love combining their deep earthy flavour with fresh and bright citrus, such as kumquat; it works incredibly well.
As far as kumquats are concerned, I don’t think most people know you can eat them whole, like Meyer lemons. They only show up for a few months a year, so take advantage of that moment. In this case they make an excellent relish for these sprouts, but I love to put the same relish on fish, duck, sugar-snap peas or even chicken.
Ingredients 7
600 g brussels sprouts, ends trimmed, halved
olive oil, for rubbing
10 sweet kumquats
1 long red chilli
15 g flat-leaf parsley leaves (italian parsley), finely chopped
45 ml extra-virgin olive oil
40 g sour cream, thinned with some milk or water, to drizzle
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Method 4
Preheat the oven to 200°C (400°F).
Toss the in enough olive oil to coat, sprinkle with salt and pepper. Spread them out on a baking tray lined with baking paper and roast for 25–30 minutes, or until well browned and crispy.
To make your relish, thinly slice the , removing any seeds as you go. Give them a rough chop. Thinly slice the (removing the seeds if you don’t like things too spicy) and combine with the kumquat. Mix that all together with the chopped and the with a good pinch of salt.
Spread the on a platter and drizzle with the . Sprinkle the relish over the top and serve warm or at room temperature.
