Sweet Roasted Brussels Sprouts

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P1170626I can’t believe how quickly December has crept up on me. It’s crazy to think that the next few weeks will be lined with lights, Christmas songs and present buying when just a few weeks ago I was meditating on a beach in 30 degree heat. I thought I should mark the new month with a festive recipe to kick things off and so naturally Brussels sprouts seemed like a good place to start! Brussels probably have the worst reputation out of any vegetable but I am pretty sure anyone that claims to hate them just hasn’t tried them cooked in enough delicious ways. I used to be one of those people before my dad managed to convert me with his signature Christmas dish of Brussels with pine nuts and bacon. At the time, I couldn’t actually believe I was eating sprouts.

Now I actually get excited when they come into season! In my excitement last week I picked up an enormous bag and wanted to find a way to cook them so that everyone at home would enjoy them. They went down pretty well so I wanted to share them with you.

Ingredients (serves 4)

500g sprouts

2 tablespoons of sesame oil

2 tablespoons of tamari

1 tablespoon of date syrup

salt and pepper

Preheat the oven to 180c.

Cut the sprouts in half and place them in a baking tray.

Add the oil, tamari and date syrup to the tray, then use your hands to mix them into the sprouts. You can almost massage them to make sure they are evenly coated. Then use salt and pepper to season before placing in the oven to roast.

Roast the sprouts for about 25 minutes or until they have softened but still have a bit of bite to them, turning them a few times to ensure they cook evenly and prevent burning.

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Other, SidesAnnie Clarke