Lemon-roasted Brussels Sprouts – a new look
Lemon-roasted Brussels Sprouts & Broccoli with some chips or potatoes on the side are a surprisingly substantial dinner. Just one medium-sized packet of sprouts and one large broccoli will be enough for a family of four. The original recipe, which I am sure is delicious, was with some meat added. After the transformation into 5 Elements and addition of lemon slices it is absolutely unbeatable!
To prepare the Brussels Sprouts & Broccoli
Wash the Brussels sprouts and the broccoli. Trim off the ends of sprouts, peel the small outer leaves off and cut them into halves. Leave the smallest ones whole. Divide the broccoli into florets and cut the bigger ones into halves. Peel the broccoli stem, cut into thick slices and add to the bowl with the rest of the vegetables. The broccoli stem is full of flavour, so it will be a good addition, plus it will add a little bit more amount and you not waste the food.
To make the spice mixture
In a medium-sized mixing bowl add the following:
- Sweet 4-5 tablespoons of olive oil,
- Pungent a pinch of freshly ground black pepper, a pinch of chilli flakes,
- Salty a generous pinch of sea salt,
- Sour 1-2 tablespoons of lemon juice,
- Bitter a pinch of turmeric.
Mix all the ingredients well and set aside.
The roasting stage
In a large mixing bowl add the Brussels sprouts, broccoli, 4-5 garlic cloves thinly sliced. Pour the sauce all over them and using your hands rub the vegetables with the sauce. Make sure all the pieces are coated with the spices. Transfer the vegetables to a baking tray lined with baking parchment. Arrange thinly cut lemon slices on top and scatter with some red peppercorns (optional).
Bake in the oven preheated to 200℃ with fan for 25-35 minutes. Serve hot or cold just on their own. Also, Lemon-roasted Brussels Sprouts & Broccoli go perfectly with Arancini – Italian Rice Balls at the side or with herb ricotta cheese.
