- 2 handfuls of Brussels sprouts, washed and halved
- 1/2 large red chili
- 2 cloves garlic
- 1/2 cup coriander leaves
- 1/2 cup parsley leaves
- 1/4 cup olive oil
- 1/2 a lemon's juice
- 1 tsp salt
- 1 tsp freshly ground pepper
Chuck the chili, garlic, parsley and coriander into a food processor. Blend until all finely chopped. Whilst the speed is on low, pour in the olive oil and lemon juice. Scrape the sides with a spatula then add salt and pepper and pulse a few times until you reach your desired consistency - not pureed, but all blended.
Pour the oil/herb mixture over the B-sprouts in a bowl and mix with the spatula until all coated in oil.
Transfer to a baking sheet and roast until nice and crispy. You may need to remove the tray about 10 minutes in, just to make sure the oil is still evenly distributed and/or turn the sprouts over.
Remove from the oven and serve hot! Also works with mushrooms: