Roasted Brussels Sprouts with Pumpkin Seeds and Lemon

28 Nov 2017 Roasted Brussels Sprouts with Pumpkin Seeds and Lemon

We are really excited to host this post from our friend & fan Sam Ferguson from Whats Eating Her. Her recipes are full of gorgeous photos and will have you salivating. So, if you're a home cook and like things local, plantbased and delicious, this one is for you! It's really simple and easy. Just the way we like it #makingethicaleasy - Thanks Sam! 


I'm very eager to share this brussels sprouts recipe with you.  In fact, I do have a few other variations which I also hope to post in time for this year's Christmas dinner planning. Brussels sprouts are generally in season through winter and spring and can be home-grown.

I should really introduce this recipe by paying special homage to the humble sprout, as it's definitely managed to find its cool somehow in recent years.  This pleases me a lot, it's such a tasty and important part of Christmas dinner in the UK, IMHO and I have to say as soon they come into season each year I look forward to eating them in all sorts of yummy ways (believe me, in a frittata with cheese and chorizo is marvellous, perhaps that's another one for the blog).

I think roasting the sprouts is a total game changer.  You'll notice a whole new level of character, I'm sure of it, and the delight of the outer leaf as it gets crispy is honestly just sublime.  If you served me this plateful for dinner I'd be happy and satisfied (maybe not on Christmas day but you see where I'm going).

Roasted Brussels Sprouts with Pumpkin Seeds and Lemon

PREP/COOK TIME - 40 MINS | DIFFICULTY RATING EASY | SERVES 4 | RECIPE TYPE - SIDE

Ingredients

  • 500g of brussels sprouts, cleaned, ends removed and halved
  • 1tbsp pumpkin seeds
  • 1 preserved lemon or juice of 1 lemon
  • 1 clove of garlic
  • 2 tbsp olive oil
  • Black Pepper
  • Lemon zest
  • Chopped parsley for decorating

Instructions

  1. Preheat the oven to 160c.
  2. Blitz 1 preserved lemon, garlic, olive oil and black pepper together in a min blender until smooth.
  3. Mix the wet mixture together with the brussels sprouts in a bowl so they are fully coated.
  4. Arrange the sprouts on a baking tray, give them as much space as you can, roast for 20-25mins at 160c or until cooked. They should still have some bite and the exterior shells will have browned.
  5. Scatter with parsley, pumpkin seeds and lemon zest.  Season if you wish.

My notes and tips: 

I cook these at 160c as they're only small and the leaves could easily burn.  Make sure to move them around a couple of times during cooking and if they look dry spray with a little oil.

The preserved lemon is the secret to the distinct flavour in this recipe; it works beautifully with the sprouts.  I use Belazu lemons. The juice of a lemon mixed in with the oil would work equally well.

My other little trick is I like the pumpkin seeds toasted, but I'd rather not add another stage of cooking into the recipe, if you want to though you can sprinkle them onto the sprouts about 5 mins before you remove them from the oven, make sure they get a bit of a coating with oil and they'll just have that perfectly toasted nutty flavour, only adding to the overall dish.

So, that's this year's sprouts sorted.  I'll no doubt try out some other recipes before the big day as I can't resist these seasonal beauties. What do you think? Would you give them a try?

I read a great article recently about brussels sprouts in the Telegraph.  Have a read here.


Sam Ferguson - What’s Eating Her

Sam is a freelancer and blogger from  Hertfordshire, UK. What’s Eating Her is about real food and simple home cooking, featuring recipes aimed at everyday living.  Sam runs her freelance Social Media Management and Content Development business from home and is also mum to a lively toddler. Sam supports food and wellness businesses by helping them improve their online communications. You can get in touch with her on Twitter or Instagram - @whatseatingher

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