I haven’t posted for a while due to various things, but what a great recipe to get back into it. I went to my greengrocer and was so excited when I saw the first British brussel sprouts on display. Roasting them add such a depth of flavour and some delicious caramelised crispy bits. I used harissa paste but you could use miso or a thai paste. I think they taste like baby cabbages and only get a bad press from our grannies and mums who really over cooked them. The pecans and feta worked so well and they really balanced all the flavours out as well as adding great texture.
Ingredients (serves 2)
- 10-12 brussel sprouts, halve or cut into thirds
- 2 tbsp harissa paste (I used verbena harissa)
- 1 garlic clove, peeled and minced
- zest of a lemon
- 2 tbsp olive oil
- 6 caper berries
- handful of pecans
- 100g feta cheese
- small bag of salad leaves
Directions
- Pre heat oven to 200 degrees fan.
- In a bowl add the harissa, garlic, lemon zest and olive oil. Stir or whisk to combine. Add the brussel sprouts and mix to coat with your hands.
- Line a baking tray with grease proof paper add the sprouts and caper berries. Bake in the oven for 10 mins. Remove from oven and turn the sprouts so the cut side is facing up. Bake for a further 10 mins until brown and crispy. Set aside to cool.
- While the sprouts are cooling heat a dry small frying pan over a medium heat. Add the pecans and toast on both side until they start to darken in patches.
- To serve – Add some salad leaves between 2 serving bowls. Add the roasted sprouts. Slice the baked capers and sprinkle around the sprouts. Crumble over the feta and finish with the toasted pecans. Enjoy.
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