Growing up Brussel Sprouts were horrible squishy things consigned to Christmas and its leftovers. Traditional to have, but utterly loathed (according to my views at the time). Recently though I’ve been served some fantastic Brussel Sprouts roasted. I’ve not had a recipe but picked this up from my sister-in-law and her Facebook friends, As such this recipe draft is shamelessly pillaged from their conversation.
- Cut them in half and mix them with some olive oil and salt.
- Then put them in the oven until they start to look a little golden brown.
- Try the oven at 350 F (or a little hotter).
- Consider adding lemon juice and toasted pine nuts