Roasted Brussels Sprouts

I’m not one for patient cooking, as you know. However, these fried sprouts are one of my favourites. There are a couple of recipes here that include these, but they are also fabulous alone.

Additionally, it’s such a versatile dish, you can make it however you want. Consider this a loose guide, or salad.

Ingredients

  • 1 bunch of brussels, sliced thin

  • 2 tbsp olive oil

  • (optional) sweetened cranberries

  • (optional) assorted vegetables, sliced thin

  • Salt and pepper to taste

Directions

  • Wash and thinly slice the sprouts (or buy them pre-sliced, I’m not one to judge)

  • Toss the brussels (and the optional veggies), in olive oil and massage about to ensure everything is coated. Add a small pinch of salt and pepper here, but keep in mind not to add too much at this stage.

  • Roast under the grill for 10-15 mins, keeping a close eye, as the sprouts tend to want to burn as they open up.

  • Remove from the oven when the edges just start to brown.

  • Toss with optional cranberries, or sultanas.