Serves: 6–8
INGREDIENTS
800 grams Brussels sprouts
2 tablespoons olive oil
sea salt and freshly ground pepper
Dressing
3 tablespoons olive oil
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1 clove garlic, crushed
Gremolata
3 tablespoons whole skin-on almonds, roasted
2 tablespoons chopped flat-leaf parsley
finely grated zest 1 lemon
1 clove garlic, crushed
METHOD
Preheat the oven to 180˚C.
Trim the stems from the Brussels sprouts and pull off any scruffy-looking leaves. Cut sprouts in half and place on a roasting tray then toss with the oil, salt and pepper. Roast for about 15 minutes or until golden and just tender when pierced with a knife. Cooking time will depend on the size of the sprouts.
Dressing: Whisk all the ingredients in a bowl and season.
Gremolata: Roughly chop the almonds then add the parsley, lemon zest and garlic and chop everything together until well combined but still a little chunky.
To serve: Drizzle the hot sprouts with enough of the dressing to coat, place in a serving dish then scatter with the gremolata.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!