Brussel sprouts offer lofty layers, films of flavour and are -in fact- really cute. Forget the fact their flavour can be unusual and even overpowering at times – and please forget about memories of ever being served the boiled variety!
More recently, there’s been a big trend for shredding the baby cabbage, bathing them in succulent lemon juices and oils, which is complimentary and very delicious way of serving them. However, I believe cooking them is such a wonderful way of serving them, while making them slightly easier to pair with a traditional festive dinner.
This recipe is from Meike Peters at eat in my kitchen.
For 4 people you need:
brussels sprouts, the bottom cut off and the outer leaves removed, cut in half, 750g / 1 3/4 pounds
olive oil 50ml / 1/4 cup
freshly squeezed lemon juice 1 tablespoon
zest of 1 lemon
freshly grated ginger 1 tablespoon
sugar 1/2 – 1 teaspoon
Set the oven to 200°C / 390°F
Whisk the olive oil with the lemon juice, zest and ginger. Spread the brussels sprouts in a baking dish and mix them with the aromatic oil using your fingers to coat them thoroughly. Sprinkle them with sugar and salt. Put the baking dish in the oven and turn the cabbages with a spoon or spatula after about 10 minutes and then every 5 minutes to prevent them turning too dark. Take them out of the oven after about 25-30 minutes or when they are golden brown and al dente.