Brussels Sprouts get a lot of bad press for being the most undesirable of all vegetables, but the truth is that cooked the right way they can actually be one of the tastiest. I love them roasted, particularly as they take no time at all to cook and become beautifully crispy. To make them even better, in this recipe I’ve combined them some delicious crunchy lentils. I discovered the joys of roasted lentils when I accidentally left them in the oven and forgot about them – one of my more successful cooking failures!
And by the way, there was a reason your parents tried so hard to get you to eat Brussels sprouts. Not only are they high in fibre, they are also a great source of vitamin C, so perfect for helping get rid of winter colds ASAP. Along with the fibre from the lentils and healthy fats from the almonds and olive oil, you’ve got a nutrient packed dish which makes a great starter or side dish. The bacon is optional but I think it balances this dish out perfectly with its delicious saltiness.
Ingredients (serves 4):
400g Brussels sprouts
1/2 cup tinned brown lentils, rinsed and drained
1 tablespoon extra virgin olive oil
2 rashers bacon, sliced into 2cm long strips (optional)
1/4 cup flaked almonds
2 tablespoons chopped parsley or other fresh herbs to serve
- Preheat oven to 180°C
- Slice Brussels sprouts in half lengthwise and place in a large oven tray along with lentils. Drizzle over oil, season with salt and pepper and toss well to coat
- Bake for 20 minutes until sprouts have begun to brown, then add bacon and almonds. Roast for a further 5-10 minutes until bacon is crispy and Brussels sprouts and almonds are well browned
- Sprinkle with herbs and serve