Roasted brussels sprouts with red onion chutney

- 500g brussels sprouts
- Red onion chutney (I like this one)
- Extra virgin olive oil
- Salt

1. Pre-heat the oven to 220 °C.

2. Wash and halve the brussels sprouts.

3. Place them on a tray, add 3 tablespoons of olive oil and a pinch of salt and toss to evenly coat.

4. Put in the oven for 25-30 minutes, until few leaves develop a slight charring.

5. Remove from the oven, add two tablespoons of red onion chutney and mix. Serve warm.

Bon app├ętit!

This recipe has been inspired by Emily's recipe

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