{"id":8450,"date":"2023-12-03T02:48:56","date_gmt":"2023-12-03T02:48:56","guid":{"rendered":"https:\/\/cookingwithdia.com\/?p=8450"},"modified":"2023-12-03T02:48:56","modified_gmt":"2023-12-03T02:48:56","slug":"roast-brussels-sprouts-recipe-tastes-sensational-and-can-be-prepared-in-advance","status":"publish","type":"post","link":"https:\/\/cookingwithdia.com\/everyday-meals\/roast-brussels-sprouts-recipe-tastes-sensational-and-can-be-prepared-in-advance\/","title":{"rendered":"Roast Brussels sprouts recipe tastes sensational and can be prepared in advance"},"content":{"rendered":"
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Brussels sprouts are currently in season and can be spotted in most UK supermarkets.<\/p>\n
The vegetable has become synonymous with Christmas and is widely disliked by many Britons.<\/p>\n
However, Britons can upgrade this vegetable into something seriously delectable with this recipe from food and drink photographer and cookbook author, Joe Woodhouse.<\/p>\n
Joe elevates Brussels sprouts from boring and plain to sweet and spicy with plenty of interesting textures.<\/p>\n
Maldon Salt describes the recipe as “sensational” as well as “creamy, crunchy, spicy and caramelised”.<\/p>\n
READ MORE: <\/strong> Gordon Ramsay’s ‘delicious’ elevated mash potato recipe<\/strong><\/p>\n The best part of this recipe is all elements can be prepared well in advance and then assembled once you’re ready to serve.<\/p>\n The site continued: “Joe loves to roast the vegetable to create a lovely crispy and caramelised outer, with soft, steamed centres.<\/p>\n “You can undercook the onion and chilli in the chutney so it retains a crunch and a freshness, cooked through but not fully softened.”<\/p>\n Don’t miss… <\/strong> 1. Preheat the oven to 200C (Gas Mark 6) and toss the bread in two to three tablespoons of oil.<\/p>\n 2. Add the cubes to a baking tray and toast them in the oven for 10 to 12 minutes until they’re golden in colour. Then, blitz them to crumbs in a blender, leave them whole or hand-cut them if you prefer.<\/p>\n 3. Meanwhile, add two tablespoons of oil to a medium pan over medium heat. Add the onion, celery and chillies with a pinch of Maldon Salt and cook for five to seven minutes.<\/p>\n<\/p>\n
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