Brussels sprouts

addictive roast brussels sprouts recipe
serves 2-3 as a side or 1 if your name is jules

When I was growing up I used to hate brussels sprouts. I always thought my mum was punishing us when she cooked them. If you had have told me I would one day write a recipe that had the words ‘addictive’ and ‘brussels sprouts’ in the title, I would never have believed you.

But I’m serious. These sprouts are the best. I could eat them every day.

For vegetarians / vegans / fish sauce detesters, feel free to skip the dressing and serve your sprouts with a generous squeeze of lemon instead.

300g (10oz) brussels sprouts
2 tablespoons fish sauce
1 tablespoon sherry vinegar or rice wine vinegar
1/2 teaspoon chilli flakes
small handful pinenuts, optional

1. Preheat oven to 200C (400F). And get an oven-proof skillet or frying pan on a high heat.

2. Trim the bases of your sprouts and halve lengthwise.

3. Add a few tablespoons oil to the pan and add the sprouts. Cook for a few minutes or until they start to smell good.

4. Transfer to the oven and continue cooking for 10-15 minutes or until sprouts are tender and well caramelised on the side facing down.

5. Meanwhile, mix fish sauce, vinegar, chilli and 1 tablespoon water. Season to taste with a few pinches of sugar.

6. Toss hot brussels sprouts in the dressing and serve with pinenuts, if using.