Brussels Sprouts have been having a renaissance of late, no longer a fixture of the Christmas dinner table alone. Gone are the days when they were simply boiled, a little bacon and chestnuts added for special occasions.
Step aside steaming and say bye bye to boiling, this year it’s all about roast sprouts!
Bloomy rinded cheeses often had a delicious brassica notes, reminiscent of cauliflower or buttered cabbage. Cauliflower Cheese is a classic, but our new favourite is dipping lightly herbed, roast sprouts in this hot oozing sheep’s milk cheese.
300g Brussels Sprouts - cleaned, tailed and halved
1 Tbsp Olive Oil
1 Tsp Garlic Granules
1 Tsp Dried Oregano
1 Tsp Dried Coriander
Half Tsp Brown Sugar
- Preheat your oven to 200°C.
- Put your halved Sprouts, cut side up, in a metal roasting tin, leaving space in the centre for your cheese.
- Mix the garlic granules, dried oregano, dried coriander, brown sugar in a bowl, then sprinkle over the sprouts.
- Drizzle the olive oil over the sprouts and add the salt & pepper to taste.
- Slice the top of the cheese off and place back on the cheese, pop the cheese in the centre of your sprouts.
- Roast in the oven for around 15 - 20 minutes, until the sprouts are soft but crispy on the outside. The cheese will burst a little, coating some of the sprouts in a lovely cheesiness.