“Not just for Christmas, good enough to eat from the bowl as a snack, these roast sprouts are so moreish we reckon they’ll convert the haters!” wrote the chef on his website.
“Make them into a vegetarian main by stirring through some cooked quinoa or bulgur wheat.”
Ingredients
- 1 kg Brussels sprouts
- Two tablespoons extra virgin olive oil
- One lemon
- One teaspoon chilli flakes
- Four tablespoons freshly grated Parmesan, or vegetarian hard cheese
