Go Back

Roasted brussels sprouts with chili and garlic

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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g 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

Method
 

  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.