Rosemary Roast Sprouts
By OcadoLife
Published on 12 November 2024
Even the most hardened sprout-phobe will (probably) relent when they try these delicious Rosemary Roast Sprouts from recipe and food writer Ed Smith. “I love sprouts – but, like many, it wasn’t always so. The turning point must’ve been when I found they didn’t have to be over-boiled orbs! When roasted until a little crisp, for example, they become very moreish. Black pepper is essential, and rosemary adds a lovely fragrance.” Time and servings
30 minsTotal time
6Servings
5 minsPrep time
25 minsCooking time
Ingredients
- 400g brussels sprouts, trimmed and halved, unless very small
- 5 rosemary sprigs, leaves stripped and finely chopped
- 0.5 tsp coarse black pepper
- 1 tsp sea salt flakes
- 2 tbsp vegetable oil
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7.Step 2
In a large roasting tin, arrange the sprouts in a single layer. Sprinkle over the rosemary, pepper and salt; add the oil and toss. Roast for 20-25 mins, until golden and tender.