Brusselsprouts were something that I didn’t really like. When overcooked and under-seasoned they can be down right disgusting. Fortunately, as long as you prepare them correctly, they make an extremely easy and low effort side to many dishes.
To prepare brusselsprouts, cut off a small sliver from the base and rinse with water to clean off any dirt. Garlic pairs really well with both the mushrooms and brusselsprouts, so I use quite a lot of it. You can halve the amount if you don’t like garlicky foods. The brusselsprouts will be ready once it has started to turn dark, looking close to burnt.
Roasted brusselsprouts
- 400 g Brusselsprouts
- 300 g White button mushrooms
- 5-6 cloves Garlic
- 2-3 tbsp olive oil
Heat the oven to 225 °C
Clean and halve the brusselsprouts and the mushrooms
Mince garlic, and combine with brusselsprouts and mushrooms in a baking dish
Coat with olive oil and season with salt
Roast for 30-45 minutes, until the brusselsprouts are browned
Nordic Nick Recipes 