Fire Roasted Brussels Sprouts Recipe
Baby gem tomato, sweet peppers, shabazi onions, truffle goat cheese, shallots, sumac, crispy naan, spiced honey, pistachio gremolada
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Ingredients
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Vegetables
Cheese and Garnishes
Spices and Condiments
Other
Method
Preparation
- 1
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any yellow outer leaves. Cut them in half lengthwise.
- 2
Chop the Vegetables
Slice the baby gem tomatoes in half and chop the sweet peppers into bite-sized pieces. Thinly slice the shallots.
Roasting
- 3
Preheat the Oven
Preheat your oven to 220°C (425°F).
- 4
Toss the Vegetables
In a large bowl, combine the halved Brussels sprouts, baby gem tomatoes, sweet peppers, and sliced shallots. Drizzle with olive oil and sprinkle with sumac. Toss to coat evenly.
- 5
Roast the Vegetables
Spread the vegetable mixture onto a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are golden and tender.
Serving
- 6
Prepare the Naan
While the vegetables are roasting, warm the crispy naan in an oven or on a skillet until toasted.
- 7
Plate the Dish
Once the vegetables are roasted, remove them from the oven. Top with crumbled truffle goat cheese and a drizzle of spiced honey. Sprinkle with pistachio gremolada.
- 8
Serve
Serve the fire roasted Brussels sprouts alongside the crispy naan for dipping.
