Serves: 6–8
INGREDIENTS
800 grams Brussels sprouts
2 tablespoons olive oil
sea salt and freshly ground pepper
Dressing
3 tablespoons olive oil
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1 clove garlic, crushed
Gremolata
3 tablespoons whole skin-on almonds, roasted
2 tablespoons chopped flat-leaf parsley
finely grated zest 1 lemon
1 clove garlic, crushed
METHOD
Preheat the oven to 180˚C.
Trim the stems from the Brussels sprouts and pull off any scruffy-looking leaves. Cut sprouts in half and place on a roasting tray then toss with the oil, salt and pepper. Roast for about 15 minutes or until golden and just tender when pierced with a knife. Cooking time will depend on the size of the sprouts.
Dressing: Whisk all the ingredients in a bowl and season.
Gremolata: Roughly chop the almonds then add the parsley, lemon zest and garlic and chop everything together until well combined but still a little chunky.
To serve: Drizzle the hot sprouts with enough of the dressing to coat, place in a serving dish then scatter with the gremolata.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Shaved Brussels Sprouts and Cracked Wheat Tabbouleh Bowl]()
RecipeShaved Brussels Sprouts and Cracked Wheat Tabbouleh Bowl
Article by Claire Aldous![Chilli and Orange Glazed Roasted Brussels Sprouts]()
RecipeChilli and Orange Glazed Roasted Brussels Sprouts
Article by Claire Aldous![Sauted Brussels Sprouts with Bacon and Almonds]()
RecipeSauted Brussels Sprouts with Bacon and Almonds
Article by Claire Aldous![Roasted Leg of Lamb with Sumac and Red Onion Salad]()
RecipeRoasted Leg of Lamb with Sumac and Red Onion Salad
Article by Claire Aldous
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.