roasted brussels sprouts

Now, I know that brussels sprouts are much maligned, and many people claim to hate them. Well, we don’t – we love ’em. I bought a stalk of sprouts before Christmas for a quid, and there are still some left; the stalk has been out in the cold, in the log store, and they’re still perfectly fresh.

So last night, we took most of the remaining sprouts off the stalk, and I tossed them in olive oil, sea salt, black pepper, garlic powder and lemon juice, and put them on a baking tray lined with foil. 20 minutes at 200C (gas 6, I think), and they were just starting to caramelise.

I’d cooked up some fusilli while they were in the oven, so added the sprouty mix to the drained pasta, bit more oil and lemon, and a grate of parmesan, and a cheap, nutritious, delicious supper.

And if you don’t like sprouts, then we’ll eat yours, OK?