This recipe features in the River Cottage Christmas special as seen on Channel 4, December 2011. The recipe is taken from Hugh's River Cottage Veg Every Day! Available here: http://astore.amazon.co.uk/rivecott-21/detail/1408812126
Rate this recipe:- 10 mins
- 35 mins
- 4
- 400g Brussels sprouts, trimmed and halved (or whole if small)
- 350g shallots, peeled and halved, or small onions, peeled and halved or quartered
- 3 tablespoons rapeseed oil
- Several sprigs of thyme
- A squeeze of lemon juice
- Sea salt and freshly ground black pepper
Preheat the oven to 190�C/Gas Mark 5. Put the Brussels sprouts and shallots or onions into a large roasting dish, trickle over the oil, season with salt and pepper and toss to coat, then tuck in the thyme sprigs.
Roast for about 35 minutes, giving a good stir halfway through, until everything is a bit crispy, brown and caramelised.
Squeeze some lemon juice over the roasted sprouts, along with a sprinkling of fresh thyme if you like, and serve.
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Yum, Tried it and loved it (so did the kids!!)
Another way is to cook normally, then get them cold under running cold water (unless you're on a meter, in which case cook 'em earlier and wait till cold)
Now chop up some shallots or red onions and chuck the whole lot in a wok with a light cooking oil and fry till piping hot. Then stirfry in a hand full of sesame seed for a bit of crunch, season with s and p and enjoy with your dinner.