08 Aug // Brussels sprouts correspondent

From the Things-I-Never-Thought-I'd-Do-With-My-Life files, a few months back I went on TVNZ's Breakfast show to talk to the nation about Brussels sprouts. I didn't think Brussels Sprout Correspondent would ever be something you'd see on my CV but it's funny the way life works out sometimes, isn't it? 

I'm a fan, but this much-maligned vegetable has its haters, and it was my job to simply offer a way to cook them. This simple and punchy recipe was the one the nation was treated to over their morning coffee, and since I completely forgot to share the recipe then, and because I've had more than one person message me recently asking for advice on how to cook them, herewith. Brussels sprouts.  

I only learnt embarrassingly recently (i.e. well into adulthood) that they are not brussel sprouts but in fact Brussels sprouts, as in the city in Belgium. Ever since a Lativian chef called Yvetta I worked with years ago sauteed them in butter and bacon and added walnuts and parsley, I have been a Very Big Fan. I'd never hated them, I'd just never really given them much thought, or knew how to cook them. They're now a lot more popular, and I prefer them a little crunchy, with a super punchy dressing, plenty of fresh herbs, and some nuts for added crunch, if you've got them. As we inch tantalisingly closer towards spring, this is a dish worth getting on your dinner table while you still can. Alongside some meat or fish or whatever other protein you're serving, it's a simple and impressive side.       

Brussels sprouts with a lemony dressing

Take a couple of cups of Brussels sprouts. 

Cut into halves, and remove any loose, manky-looking leaves.

Scatter onto a roasting tray lined with baking paper, then drizzle with olive oil and a generous sprinkle of sea salt, and cracked black pepper.

Roast for about 10-15 minutes at 200C. 

Meanwhile, make the dressing. You will need:

  • 3 tablespoons of olive oil
  • 1 teaspoon of dijon mustard
  • 1 garlic clove, finely chopped
  • 1 tbsp white wine vinegar
  • zest and juice of half a lemon
  • salt and pepper
  • a couple of tablespoons of chopped parsley
  • a couple of tablspoons of roughly chopped, or sliced, almonds

Simply whisk together the oil, mustard, garlic, lemon zest and juice, and salt and pepper. Taste and adjust as necessary - you may need more lemon juice or more oil. Then stir through the almonds and the parsley.

Remove Brussels sprouts from the oven, drizzle over the dressing, and enjoy!  

Print this recipe
// Posted by Delaney at 7:54 PM

Share