roasted Brussels sprouts with lemon and smoked sea salt

Like all vegetables, the Brussels sprout doesn’t respond well to being boiled to a pulp. It works best when cooked with respect and accompanied by a few complementary flavours, as demonstrated in this simple but very tasty recipe.

500 g Brussels sprouts, washed, trimmed and halved
100 g (3-4) shallots, finely sliced
1 tbsp olive oil
1 tbsp toasted sesame oil
½ tsp smoked sea salt
juice of half a lemon

View the full recipe at The Circus Gardener’s Kitchen →