Roast Brussels sprouts recipe tastes sensational and can be prepared in advance

Brussels sprouts are currently in season and can be spotted in most UK supermarkets.

The vegetable has become synonymous with Christmas and is widely disliked by many Britons.

However, Britons can upgrade this vegetable into something seriously delectable with this recipe from food and drink photographer and cookbook author, Joe Woodhouse.

Joe elevates Brussels sprouts from boring and plain to sweet and spicy with plenty of interesting textures.

Maldon Salt describes the recipe as “sensational” as well as “creamy, crunchy, spicy and caramelised”.

READ MORE: Gordon Ramsay’s ‘delicious’ elevated mash potato recipe

The best part of this recipe is all elements can be prepared well in advance and then assembled once you’re ready to serve.

The site continued: “Joe loves to roast the vegetable to create a lovely crispy and caramelised outer, with soft, steamed centres.

“You can undercook the onion and chilli in the chutney so it retains a crunch and a freshness, cooked through but not fully softened.”

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  • 100–150g bread, roughly cubed, I use sourdough, but any good-quality bread works
  • 7–8 tablespoons olive oil, plus extra to serve
  • 1 onion, roughly diced
  • 1 celery stick, sliced
  • 2 red chillies, diced
  • 400g (14oz) Brussels sprouts
  • 400g (14oz) can plum tomatoes
  • 40g (1 ½ oz) honey or unrefined sugar
  • juice of 1 lemon
  • 150g (5 ½ oz) tahini
  • a pinch of Maldon Sea Salt Flakes


1. Preheat the oven to 200C (Gas Mark 6) and toss the bread in two to three tablespoons of oil.

2. Add the cubes to a baking tray and toast them in the oven for 10 to 12 minutes until they’re golden in colour. Then, blitz them to crumbs in a blender, leave them whole or hand-cut them if you prefer.

3. Meanwhile, add two tablespoons of oil to a medium pan over medium heat. Add the onion, celery and chillies with a pinch of Maldon Salt and cook for five to seven minutes.

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4. Next, add the tomatoes, half-fill the can with water and add it to the pan. Bring the mixture to a simmer and let it bubble away for 15 minutes until it has thickened. The ideal texture is something that’s loose but not watery.

5. Next, add the honey and check if it needs more Maldon Salt. Set this aside.

6. Increase the oven temperature to 220C Gas Mark 7. Using the same tray as the croutons, brush out any remaining crumbs and add the Brussels sprouts with three tablespoons of oil and a good pinch of salt.

7. Roast the sprouts for around 12 minutes so they have enough colour on the outside and are cooked through without going too soft in the middle. If the sprouts need a bit more cooking, keep them in the oven for a minute or two longer. The tray may need shaking every once in a while so they cook more evenly.

8. Meanwhile, mix the lemon juice with the tahini and trickle in a few tablespoons of cold water. Keep mixing it with a whisk and adding water until you get a smooth consistency which holds its shape. If it ends up being too loose, just add a spoon or two of tahini and combine it to make the mix firm.

9. Lastly, it’s time to serve. Start by spooning the tahini mixture onto plates or a serving dish, followed by the Brussels sprouts.

Then, dot around your preferred amount of tomato chutney – you may not need it all. Finish the dish off with the crouton crumbs and a drizzle of olive oil.

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