Roasted brussels sprouts with chili and garlic

Published on 29 Nov 2024 | In British | By Wholeness |

- Prep Time
- 00:05 Minutes
- Cook Time
- 00:15 Minutes

Background

These roasted brussels sprouts with chilli and garlic are perfect for Sunday lunch or roast dinner, particularly during the winter festivities. It can easily be vegan if margarine or sunflower spread is used instead of butter.

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Dairy Free, Egg Free, Gluten Free, Healthy, High Fibre, Low Carb, Sugar Free, Vegan, Vegetarian

The Recipe

Ingredients

500g brussels sprouts
2 cloves of garlic, minced
1 tsp chilli flakes
1 Tbsp soft butter or margarin or dairy-free spread
Salt and pepper
2 Tbsp flaked almonds
1 lemon, juiced

Instructions

1. Trim the sprouts.
2. Blanch or steam them for 4 minutes, then rinse under cold water.
3. When cooled, cut them in half vertically (You can keep them in the fridge for 3 days).
4. Mix the butter/dairy-free spread with the minced garlic and chilli flakes. Add some salt and pepper too.
5. Lightly oil a roasting tray, then put the halved brussels sprouts next to each other.
6. Crumble the spiced butter all over the sprouts.
7. Roast in the oven for about 10-15 minutes, until they look golden.
8. Add the flaked almonds and roast for another minute or so, until the almonds look golden.
9. Drizzle with lemon juice, then serve warm.