Roasted Brussels Sprouts, Mustard Dressing and Almond Gremolata
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
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.