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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