Roasted brussels sprouts with goat’s cheese, lemon and walnuts
The best thing about the fact that people across the pond are celebrating Thanksgiving next week is that I can post all these recipes that I’m clearly preparing for Christmas, and just pretend that they’re for Thanksgiving instead. That way I can start celebrating Christmas a few weeks early, which is never bad. So thank you, America!
Reckon I can blame singing The Pogues’ Fairytale of New York all day on Thanksgiving too?
Brussel sprouts and I haven’t had the best relationship. I usually eat them once a year, on Christmas Day, and even then I usually only have two or three because I feel I should. They’re usually a bit weird and mushy and tasteless (if you’re lucky). Somehow, they’re still my dad’s favourite vegetable (I obviously didn’t inherit the sprout-loving gene).
Buuut, something magical happens when you roast them. Their watery texture is replaced by al dente centres, caramelised edges, and… a nice flavour! I know! I almost didn’t believe it either but honestly. Roasting really does cure anything (apart from the common cold. Don’t go jumping into your oven).
And just to make sure that brussels are now firmly in my ‘like’ list, I added some goat’s cheese, lemon zest and walnuts. My boyfriend claims to not like a single one of these ingredients, but he still ate these with no complaints – funny that!
I guess I should go and test some more festive recipes. You know, for Thanksgiving.
300g brussel sprouts
1tbsp olive oil
40g hard goat’s cheese
30g walnuts, roughly chopped
1tbsp fresh lemon zest
Heat the oven to 190°C (Gas Mark 5 / 375°F). Chop the stalk end off each sprout, and remove any dirty or tough outer leaves. Cut the sprouts in half, and toss in a roasting dish with the olive oil. Roast for 25-30 minutes, until the edges are beginning to caramelise.
Shave some thin slices of goat’s cheese, and add this to the sprouts along with the chopped walnuts and lemon zest. Return to the oven for a further 5 minutes.