Nutty & Citrusy Crispy Brussels Sprouts

1 June

Brussels sprouts are a seasonal winter veggie, packed full of goodness.

While you can cook Brussels sprouts in a lot of mays – boil, steam, stir fry, grill, slow cook, or roast – we love them when they’ve got a good crunch to them. Whether you flavour them with a fantastic glaze (like this Cranberry Juice and Maple Syrup one!) before or after cooking, or enjoy them simply with The Salty Greek seasoning – they are a fantastic canvas to add a tangy element too.

While we often pronounce them as ‘Brussel sprouts’, the true name actually has an ‘s’! Did you know, these little baby cabbages got their name from the Belgium capital city, Brussels.

Obligatory cheesy joke:
What do you call a Brussels sprout that smell worse than a skunk? Pepe le Sprout.

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Ingredients

250g, Brussels Sprouts
2 Tbsp, Olive Oil
1/2 Cup, Almonds sliced/chopped*
1 Tbsp, The Salty Greek
Parmesan cheese grated or Nutritional yeast (optional)

Marinade

1 Tbsp, Olive Oil
2 Tbsp, Soy Sauce
1 Orange, zested and juiced
1 Tbsp Maple Syrup

Recipe Steps

Pre-heat the oven to 180°C fan. Line a baking tray with baking paper.
Cut the Brussels sprouts in half and place in a medium size bowl. Be sure to discard any damaged leaves.
Drizzle the olive oil and sprinkle The Salty Greek over the Brussels sprouts and stir to combine well.
Place the sprouts onto the baking tray and roast for 15 minutes or until golden brown, shaking the tray halfway through.
While the sprouts are roasting, use the same bowl and put all the marinade ingredients and stir until well combined.
Remove the sprouts from the oven and toss them with the marinade. Add the nuts* and toss again, then tip everything back onto the baking tray and return to the oven for another 5-8 minutes, until golden.
Spread your roasted sprouts onto a serving platter. Optionally, finish off with grated parmesan or nutritional yeast.