Sunday, 18 March 2012

Crazy Brussels Sprouts

So-called crazy because the ingredients basically consist of whatever stuff I had lying around that needed using up. The combination of flavours may not sound like they would work together, but they totally do! Apologies for the shocking picture quality on this post - I think I accidentally set the ISO too high without realising...


  • 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:


1 comment:

  1. Sounds interesting - I am not so keen on uncooked coriander but I have found that it can taste good when cooked in a stew so wonder if it would work for me here.