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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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.