Sexy sides
Every restaurant in the USA serves Brussel Sprouts, they serve them at farm to table restaurants, steak restaurants, I’ve even seen them at sushi restaurants.
For me and I would suspect most English people I know, Brussel Sprouts are something to be feared. They rear their heads at Christmas mainly, more often than not over boiled and under seasoned and generally you try and hide them under a plate, in a plant pot, in your grandmas handbag; anything but eat them.
In the states these prized morsels are served al dente, mainly with bacon and cheese (a common american addition to pretty much anything). When trying out recipes, I was looking for something tasty but a little lighter. I hope you enjoy.
Ingredients
- 2lbs Brussel Sprouts, trimmed and halved
- 1 small lemon, sliced
- 4 cloves of garlic, sliced
- 1 tbsp. chopped fresh thyme
- ½ tsp. salt
- ½ tsp. ground pepper
- 4 tbsp. parmesan cheese
- 2 tbsp. coconut oil
Optional
- 2 tbsp. pine nuts
Method
- Preheat oven to 425f/220c
- Line baking tray with wax paper
- Toss Brussel Sprouts, lemon, garlic, coconut oil, thyme, salt and pepper in a large bowl
- Spread evenly on the lined baking tray
- Roast without stirring for 10 minutes until lightly browned and tender
- Transfer to a serving dish and sprinkle with parmesan
- Tasha.Kitchen saving grandma’s handbags since 1978!
