Crispy Roasted Brussel Sprouts

INGREDIENTS

  • 1 kg brussel sprouts washed and halved

  • 2 Tbsp olive oil

  • 1 Tbsp sweet chilli sauce

  • 1 Tbsp seeded mustard

  • 1 Tbsp balsamic vinegar 

  • 1 fresh garlic clove crushed or 1 tsp minced garlic ( optional)

  • Maldon salt and cracked black pepper to taste ( ~ 1/2 tsp)

INSTRUCTIONS

  1. Preheat the oven to 200 degrees Celsius. Place 2 sheet pans on the oven racks.

  2. Wash and Trim the Brussel sprouts. Slice them in half. 

  3. Mix the olive oil, balsamic vinegar, seeded mustard, sweet chilli sauce, salt and pepper in a bowl. 

  4. Toss the brussels sprouts with olive oil mixture in a bowl. 

  5. Remove the preheated sheet pans from the oven. Use a slotted spoon to transfer the sprouts to the hot pans. Carefully spread them out in a single layer.

  6. Roast for ~15-20 minutes until brown and crisp at the edges, then using a spatula toss the sprouts about halfway through cooking.

  7. Once completely cooked and crispy on both sides, remove and serve. 

  1. Note: Perfect vegetable side to your favourite protein or just to add to a salad. 

Dinner, Lunch, VegetarianLauren MeskinLunch, Dinner