I did not expect to like this dish. I tend to avoid lemon in cooking unless its a vinaigrette or a squeeze onto something but a friend suggested this dish was worth a try. I was really glad I did. Brussels sprouts are sadly neglected as a vegetable but treated nicely they can be totally scrummy. Recent research has suggested that Brussels sprouts may be helpful when it comes to protecting our DNA, showing improved stability in our white blood cells. (That said you have to eat a lot of Brussels sprouts over a cup a day). But some are better than none I guess!

Start making this dish by peeling the shallots and cutting them into thirds sideways. Take five large cloves of peeled garlic and halve them lengthwise too. Toss these in olive oil and pop in the oven to start roasting. As these start cooking cut a cross in the bottom of the Brussels with a knife. (This means the core cooks at the same speed as the rest of the Brussels sprout avoiding crunchy core and mushy outer). Peel off any discoloured or damaged outer leaves and massage some olive oil into the Brussels sprouts.

Once these are all done, add them to the shallots and garlic, which should have already got a good head start cooking. Sprinkle with crushed rock salt and freshly ground black pepper and put a few slices of lemon over the Brussels sprouts and shallots. Continue to roast until Brussels are cooked to your taste. Serve with roasted almonds and enjoy :)

Ingredients

(Serves four as a side dish)
500 grams Brussels sprouts
5 long shallots
5 cloves garlic
lemon
2 tablespoons olive oil
1 handful of roasted almonds

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