I swear these sprouts would be enough to sway even the most ardent of sprout haters. The loose leaves go wonderfully crispy, the sprouts caramelise on the outside, and are perfectly tender inside. Roasting them also brings out their lovely nutty flavour. They’re incredibly easy to make, they just require a little prep, then the oven does the rest of the work
Yield; Four to six servings Cook time; 30 minutes
You’ll need;
- 500g unpeeled Brussel sprouts
- One and a half tablespoons of oil
- One quarter of a teaspoon of salt
- Black pepper to taste
- 25g dairy free cheese, I used Ilchester melting mature which I bought from Sainsbury’s
Method;
- Wash the sprouts, peel and discard the outer leaves and trim the stems. Dry them off, then add them into a mixing bowl with the oil, salt and black pepper. Toss the sprouts until they’re evenly coated
- Add the sprouts into an oven safe dish, then roast at 200ยฐC/180ยฐC fan assisted for 25 minutes. After 25 minutes, sprinkle over the cheese and pop them back in the oven for another five minutes, then serve
This is a really simple and easy to make side dish. While the sprouts roast in the oven, it gives you plenty ofย time to work on other things. I find no fuss side dishes like this are so handy when you’re working on a few dishes at the same time
If dairy free cheese really isn’t your thing, feel free to omit it. Just roast the sprouts for the full 30 minutes and then serve
Bethany's Vegan Kitchen 