Roasted Brussels Sprouts, Mustard Dressing and Almond Gremolata

, from Issue #48. August, 2015
Photography by Manja Wachsmuth.
Roasted Brussels Sprouts, Mustard Dressing and Almond Gremolata

Serves: 6–8


800 grams Brussels sprouts
2 tablespoons olive oil
sea salt and freshly ground pepper

3 tablespoons olive oil
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1 clove garlic, crushed

3 tablespoons whole skin-on almonds, roasted
2 tablespoons chopped flat-leaf parsley
finely grated zest 1 lemon
1 clove garlic, crushed


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.