Roasting Brussels sprouts brings out a delicious sweetness in this vegetable and I have even seen a confirmed Brussels sprout hater change their mind about this so often disliked vegetable.
14 or so Brussels sprouts
About 3 tbsp olive oil
3 cloves garlic, sliced
1 tbsp chopped fresh rosemary
Salt and pepper
Grated Parmesan (optional)
Preheat oven to 180 C. Halve the Brussels sprouts lengthwise (or quarter them if they are extra large) and place in a roasting tray and toss with the olive oil, garlic, rosemary, salt and pepper.
Roast for 30-35 minutes stirring them every 10 minutes. Grate Parmesan over sprouts before serving.
The seasonal offerings in every Lovebrook veg bag are delightful. I can taste the happiness in every vegetable, having been sown and grown in a completely natural and wholesome way.
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