Boiling brussels sprouts results in a water logged and bitter vegetable that's pushed aside by most people at Christmas. Stop boiling and get your roasting tin ready! Think about the difference in flavour when you boil versus roast a vegetable, it's like a different food. Give this recipe a try and we promise you it won't disappoint!
Being a cruciferous vegetable, brussels sprouts have a unique antioxidant make up. One of these antioxidants is kaempferol — it's thought to reduce chronic inflammation, fight cancer cells and boost heart health. And like other green veggies, sprouts are an excellent source of vitamin K which is critical for blood clotting and bone strength. They're also high in glucosinolates. Your body breaks these down to isothiocyanates which may help your body remove carcinogens and therefore have anti-cancer properties. "Let food be thy medicine....' and all that jazz!
- 400g brussels sprouts
- 2 TBSP olive oil
- ½ apple
- 75g blue cheese
- 2 handfuls hazelnuts (roasted and crushed)
- salt and pepper, to taste
*If you're not a fan of blue cheese, try parmesan or use a crumbly vegan cheese for a dairy-free option.
- Preheat the oven to 200°C.
- Chop off the end of the brussels sprouts and remove the outer leaves. Then cut them in half. A lot of the inner leaves that fall off of the brussels sprouts can also be roasted.
- Place the brussels sprouts and any clean leaves on a baking tray and drizzle the olive oil on them.
- Sprinkle with salt and pepper and mix well.
- Roast in the oven for 30 minutes until the brussels spouts are brown and crispy - you'll need to shuffle the tray every 7-8 minutes.
- Slice the apple into thin strips.
- Combine the brussels sprouts with the apple, hazelnuts and crumbled blue cheese.
- Serve immediately.