Growing up I always hated Brussel Sprouts. Overcooked, extra bitter and tough are a few of the torturous memories I can recall from my childhood. However in the last few years I have discovered a new found affinity for them. Below is a delicious, quick and easy recipe. I have my sister for dinner tonight who is vegetarian, however if this wasn’t the case I would have added crisp bacon pieces onto the final product.
- 2 Tablespoons olive oil
- 2 garlic cloves (chopped)
- 1/2 tspoon cumin seeds
- 1/2 tspoon seasalt
- 1 tablespoon brown sugar
- 1/2 lemon (juiced)
- 1/2 teaspoon red pepper flakes (depending on personal taste)
- 1 Kg Brussel Sprouts (halved)
- chopped flat leaf parsley
Preheat the oven to 180c. Heat 2 tablespoons olive oil in a small skillet over medium heat, add 2 chopped garlic cloves
Add 1/2 teaspoon each cumin seeds and sea salt and cook 2 minutes.
Stir in 1 tablespoon brown sugar, the juice of 1/2 lemon and a pinch of red pepper flakes.
Toss with the halved Brussels sprouts and pour out onto a baking sheet.
Roast until tender, 18 to 24 minutes.
Toss with chopped parsley.
Enjoy as much as I hope everyone does tonight 🙂