Love ’em or hate ’em there is no escaping the Brussels Sprout at this time of the year.
In actual fact, I always find they are not as bad as I remember and think we should have them more often. When you look at the nutritional facts there is a lot to be said for the humble sprout… high in vitamins, minerals and fibre and amazingly low in calories. They also contain small amounts of vitamin B6, potassium, iron, thiamine, magnesium and phosphorus.
So as with most vegetables in the past month or so I’ve given the sprouts the roasting treatment… just chuck ’em in the oven with a good glug of olive oil and perhaps a bit of garlic. 25 – 30 minutes later a wonderful dish awaits. A couple of tips.. I prefer to half them but I’m sure whole would work with a little more cooking time… a few shavings of parmesan also enhances the flavour. Enjoy!
