Sprouts People Actually Eat
Crisp, charred and seasoned, so even the sprout dodgers go back for more.
Boiled sprouts gave sprouts a bad name. Roasted until the edges char and crisp, they're sweet, nutty and a completely different vegetable.
Serves 6 · Prep 10 mins · Cook 20 mins · Christmas Eve, On the Day
Ingredients
- 500g Brussels sprouts
- 2 tbsp Cotswold Gold rapeseed oil
- 1 tbsp Ross & Ross Brussels Sprout Dust
Method
- Trim and halve the sprouts, parboil for 3 minutes in salted water and drain well.
- Toss with the oil and dust.
- Roast at 180°C fan for 15 minutes until the edges are crisp and charred.
Charlie's cheat
Halve and parboil them on Christmas Eve, then chill. On the day they just need 15 minutes in the oven alongside the roasties.
Make it special
Add crispy bacon lardons, then finish with grated lemon zest and toasted flaked almonds.
Why it works
A quick parboil softens the middle, then high heat crisps and chars the cut sides. The seasoning dust clings to the oil and toasts as they roast.
Your questions answered
Can I prepare sprouts the day before?
Yes. Trim, halve and parboil them on Christmas Eve, then chill. On the day they only need 15 minutes in the oven.
Do you need to cut a cross in sprouts?
No. Halving them is better for roasting, as the flat cut side sits on the tray and crisps up.
Made with Brussels Sprout Dust.
More from Charlie's Christmas Kitchen
- Sprouts with Pancetta and Chestnuts
- The Crispiest Roast Potatoes
- Red Cabbage with Pears
- Ross & Ross Christmas sprouts guide
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