Roasted Brussels Sprouts with Almonds

SPROUTBOWL

Brussels sprouts are reviled amongst my parents’ generation. How could such a small vegetable cause so much angst? In two words – boiling and overcooking.

Brussels sprouts are undergoing somewhat of a culinary revival as late and they are typically served roasted and sometimes with copious amounts of bacon.

My brussels sprouts recipe is simple, healthy and…believe it or not…pretty tasty as a side dish.

Ingredients (Side dish to serve 2 – 4)

  1. 12 – 15 brussels sprouts (use as many as you want really)
  2. 1/4 cup raw almonds, roughly chopped
  3. 2 tablespoons extra virgin olive oil (I confess I just slug it in straight from the bottle and don’t measure, just use enough to lightly coat the sprouts)
  4. Sea salt and pepper

Method

Preheat the oven to 200 degrees celsius.

Remove any tired looking leaves from the sprouts and chop each of the sprouts in half. Add the oil, season generously with salt and pepper.

sproutchopBake for about 20 minutes.  While the sprouts are cooking, chop the almonds into small pieces.  Add to the sprouts and continue to cook for another 10 minutes.

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Serve as a side dish and enjoy! Do let me know if serving sprouts this way gets you over any pre-existing prejudices.

 

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