The Sweet Side of Brussels Sprouts


Brussels sprouts suffer from a terrible yet unfair reputation that is based on misunderstanding them: when steamed or boiled they often stink and become soggy. With 9g/100g of carbohydrates Brussels Sprouts have what it takes to caramelise nicely, and there lies the secret of a successful cooking relationship, you can start today with these lovelies.

You will need 1 ovenproof dish

Preparation: 15min, Cooking time: 20min

  • Brussels sprouts, halved, 100g
  • Chickpeas: 1 tin, drained.
  • Sweet potatoes: cut in wedges, 300g
  • Balsamic vinegar: 2tbps
  • Parmesan: grated 20g (optional)
  • Olive oil: 4 Tbsp

Let’s do it:

  1. Place the chickpeas, as they come in the ovenproof dish and place in the oven 15mins at 200C.
  2. In the meantime prepare the sweet potatoes and brussels sprouts.
  3. Toss them in olive oil (3tbps) and balsamic vinegar. Season.
  4. The chickpeas can be taken out of the oven and kept aside. Sprinkle with parmesan (optional).
  5. Re-use the dish to cook the veggies in the oven, reduce heat to 180C.
  6. Once the veggies are ready, the potatoes are soft and the Brussels Sprouts are coloured and softer, mix with the crunchy chickpeas.
  7. Mix well to coat the chickpeas.
  8. Serve at once.

Bon appetit.

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