Brussel sprouts appear to be the festive equivalent of Marmite…terribly British, extremely versatile and loathed and loved in equal measure. For most people it just wouldn’t be Christmas dinner without them, but I’ve rarely met anyone who seems utterly devoted to their green goodness, but I have a recipe that might change all that! Adorn your plate with the incredibly easy and utterly heavenly roasted brussel sprout this year!
Tossed in hot oil or goose fat for a more indulgent feeling, these much maligned veg become green goddesses. A crisp outside yields to a tender inner, packed with flavour and filled with goodness. The intense heat really brings out their flavour with no danger of them being soggy or with that bitter brassica bite.
It’s almost insulting to post a recipe for you as these are simply the easiest thing around. Peel off the outer leaves, season well with just black pepper and toss in hot oil or fat and roast whole in the oven for around 30 minutes at 180° until crisp and delicious. Sprinkle well with sea salt and serve immediately.
You can make these even more delicious by adding bacon or chorizo or roasted chestnuts or my particular favourite, a sprinkling of crumbled blue cheese in the serving dish. Just be sure to make more than you think you need because even the most ambivalent sprout eater will want seconds of these little stunners!