Sunday, 13 December 2009

Brussel Sprouts

Squeeky and shiny

Everyone has something to say about brussel spouts. They have a reputation like no other vegetable. It seems no one can pass the opportunity to express that they had a bad childhood with brussels, or once they hated them and now are born again, or how much do they hate them, love them; few are ever indifferent.

Brussels were one of the first vegetable I saw being cooked so differently from the customary boiling. It was one of those epiphany moments when I marveled at the scope of creativity possible for the humblest of everyday vegetables; and one which continues to amaze me. A friend sliced the sprouts very finely and simply stir fried them with garlic and finished with lemon juice, they were delicious! So I once again send my thanks for that seed of inspiration.

Here's a quick idea for those considering a different way to cook brussel sprouts for their Christmas dinner, or indeed to enjoy these shiny green, squeeky mini cabbages.

Roasting vegetables will always intensify the flavour and the end result of this dish a very 'brussely' flavour.


Take the outer coating of leaves off, cut in half.
Add one shallot per dozen or so brussels, peeled and sliced into rings
Toss in olive oil.
Season well with salt and pepper.
Roast in a hot-ish oven (190C) for about 30-40 minutes, giving them a shake at least once.
Finish with lemon juice.

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