Brussels sprouts are a veg that you either love or hate! I love them and thank goodness, so do my family. Recently I got to thinking about how I could cook this yummy vegetable besides just boiling them. This set me off experimenting and I came up with this very simple dish that works really well with my Pork Pippin recipe and of course would go with any dish you like.
1 lb/454g Brussels Sprouts, peeled.
2 Tbls Olive oil
2 oz Butter
Sea Salt and Black pepper
Preheat the oven to 180/350/Gas mark 4
Cut a deep cross into the stalk of each sprout, or you can cut them into quarters (you will need to reduce the cooking time if you quarter them).
Melt the butter and oil together in roasting pan.
Place the Brussels Sprouts into the pan. Sprinkle with the sea salt and pepper, then give them a good stir to coat them thoroughly with the oil and butter.
Place the pan into the centre of a preheated oven and roast for about 25 to 30 minutes. I also give mine a good stir about half way through the cooking time to make sure they cook evenly through.
I found that cooking my Brussels this way really brought out the flavour in them. And an added bonus was that my family really enjoyed them too, which is, in my book, a win-win! I do hope you also enjoy this different but simple way of cooking Brussels Sprouts.