Roasted Brus­sels Sprouts, Mus­tard Dress­ing and Al­mond Gre­mo­lata

Dish - Everyday Dish - - Sides -

Trim the stems from the Brus­sels sprouts and pull off any scruffy-look­ing leaves. Cut sprouts in half and place on a roast­ing tray then toss with the oil, salt and pep­per. Roast for about 15 min­utes or un­til golden and just ten­der when pierced with a knife. Cook­ing time will de­pend on the size of

the sprouts.

Gre­mo­lata: Roughly chop the al­monds then add the pars­ley, le­mon zest and gar­lic and chop ev­ery­thing to­gether un­til well com­bined but still a lit­tle chunky.

To serve: Driz­zle the hot sprouts with enough of the dress­ing to coat, place in a serv­ing dish then scat­ter with the gre­mo­lata. Serves 6–8

To roast nuts: see Kitchen Notes page 141

Pre­heat the oven to 180°C.

Dress­ing: Whisk all the in­gre­di­ents in a bowl and sea­son.

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