Sweetcorn soufflé with golden wonder wedges and garlic-lemon-dill roasted sprouts on Monday 18 January 2021
I wanted to cook the sprouts in the oven with everything else. It was as simple as that. I based it on some fancy-pants recipe that roasted the lemon in the pan, too, but really, that was unnecessary. Roasting the garlic first was a good plan, but if you have black garlic in the pantry, use that, or you could use garlic-infused oil. So many options!
- 350-400g brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 2-4 cloves garlic, depending on size
- ½ lemon, juiced
- 1 tablespoon fresh dill, chopped
- Salt and pepper
Heat the oven to 190º Celsius. Toss the sprouts in the oil with the salt and pepper. Tip them into a roasting pan with the smashed but not peeled garlic cloves.
Place them in the oven for 30 to 35 minutes, or until they are bronzed and tender. Turn them once during the cooking time.
When done, remove them from the oven, spritz with the lemon juice and stir through the dill. Serve immediately.