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.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!