Brussels sprouts come into their own at this time of the year, but they’re an acquired taste that not many people are on board with at first.
Pairing the vegetables with the right ingredients, however, can help reduce their bitterness and make them more palatable.
Looks like Jamie Oliver recommends a little embellishment to help the vegetables crisp during the cooking process, with generous shavings of parmesan.
According to the chef, the Italian cheese helps create an umami flavour and crunchy texture that effortlessly elevates the festive side dish.
This also helps dissipate the bitter taste of Brussels sprouts, which comes from a cluster of compounds that are part of the plant’s natural leaf-eating enemies.
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“Not just for Christmas, good enough to eat from the bowl as a snack, these roast sprouts are so moreish we reckon they’ll convert the haters!” wrote the chef on his website.
“Make them into a vegetarian main by stirring through some cooked quinoa or bulgur wheat.”
- 1 kg Brussels sprouts
- Two tablespoons extra virgin olive oil
- One lemon
- One teaspoon chilli flakes
- Four tablespoons freshly grated Parmesan, or vegetarian hard cheese
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- Preheat the oven to 222C / gas 7. Trim and halve the Brussels sprouts, then place on a large baking tray.
- Add the oil, grate over the lemon zest, then sprinkle with the chilli flakes and a pinch of sea salt and black pepper. Mix with your hands and coat.
- Roast in the oven for 10 minutes – the sprouts should start to caramelise in places.
- As the caramelisation starts, scatter over a generous helping of parmesan cheese and roast for a further 15 minutes, until the cheese is crisp and golden brown.
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