Roasted Brussels Sprouts

There is a common misconception about Brussels sprouts due to their bitter flavour, however after trying this recipe and experimenting with these simple flavour combinations, you’ll be sure to change your mind. That, and the fact that they are so good for you! Rich in nutrients, they are an excellent source of vitamins C & K, and they contain folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids.

Roasted Brussels Sprouts with Crispy Onion

1kg Brussels Sprouts, stem removed and cut in half lengthways
1 red onion, finely sliced
4 large cloves of garlic, finely sliced
2 tbsp. extra virgin olive oil
1 tsp salt
squeeze of fresh lemon juice

Preheat oven to 200 degrees Celsius fan forced. Place the garlic, onion and extra virgin olive oil in a large non-stick frying pan over low heat. Gently cook the onion and garlic for 10-15 minutes until golden brown and crispy, take your time doing this as you do not want to burn the garlic or onion as it will become quite bitter. Using a slotted spoon remove the crispy garlic and onion from the oil and drain on paper towel and season with a little salt. Set aside while you cook the Brussels sprouts.

In the same pan add the Brussels sprouts and increase the heat to high. Saute the sprouts for 4-5 minutes until they begin to brown, at this stage season with the remaining salt and transfer to the oven and cook for 7-10 minutes or until just tender and they are nicely charred. Remove from the oven and adjust seasoning and squeeze some lemon juice over them before transferring to a serving bowl and topping with the crispy onion and garlic.

Serve warm.


Find everything you need to create your own roasted Brussels sprouts with crispy onion at the following Queen Vic Market trader:

Il Fruttivendolo (Shed A): All fresh


To see more of Lynton’s winter recipes, click here.