Whilst brussel sprouts may not be one of my favourite vegetables, at this time of year I am partial to a roast sprout or two. The poor fellas don’t have a great reputation, but it’s a lot to do with how they are cooked. It is easy to associate sprouts with the rubbery boiled ones you might have had at school. But, when they are roasted they get lovely and crisp on the outside and tender on the inside and you’ll forget all about their bad reputation. The combination of parsley with sprouts is excellent as I find that the fresh green herbs lifts and lightens the dish. Pomegranate add beautiful flecks of jewelled red whilst pistachios bring crunch to the dish. I’ll be serving this at Christmas alongside Slow-roast shoulder of lamb and a few salads…
This was a rather spontaneous recipe where I haven’t exactly specified the quantities, but it doesn’t really matter. Feel it as you go along, adjusting the quantities to your liking. The only important thing is how you cook the sprouts. As oven temperature vary greatly, keep watching an eye on them in the oven.
Roasted Brussel Sprouts with Parsley, Pomegranate and Pistachios – Vegan, Gluten, Grain and Dairy free + No added sugar or salt
- 1 big bag of brussel sprouts, trimmed.
- Olive oil
- Dried rosemary
- Black pepper
- 1 big bunch of flat-leaf parsley
- a handful or two of pistachios, raw if crunchy but preferably lightly toasted*
- a few tablespoons of pomegranate seeds
- Preheat the oven to 200C/ 180C Fan
- First, wash and prepare the sprouts. Cut any very large sprouts in half, otherwise leave whole.
- Gently toss you sprouts with a good drizzle of olive, a sprinkle of dried rosemary (about 1 tsp) and lots of crushed black pepper. Place on a lined baking sheet.
- Roast your sprouts in the oven for 13-15 minutes or until they are tender (easily pierced with a knife) and nicely crisp and brown on the outside. Set aside to cool slightly.
- Meanwhile, roughly chop the parsley leaves. Place the sprouts in a large bowl and gently toss with the chopped parsley. Scatter over the pistachios and pomegranate seeds. Serve and enjoy!
*You can either toast some pistachios in a hot pan over medium heat until golden or pop in a hot oven (180C) for about 10 minutes.
With Love, Spice and Smile,