Brussels sprouts can be a polarising dish for many people, but there is a simple cooking trick to make them tasty and buttery so no one will want to pass on them.
This controversial vegetable has a strong but distinct flavour that can be off-putting, but the secret to making them taste delicious is being careful not to overcook them and never cook them in water.
When cooked properly Brussels sprouts can be incredibly flavourful but boiling or steaming them can lead to them becoming mushy and can make them smell sulfide-like which is what makes them unappetising.
Instead, it is best to roast Brussels sprouts in the oven in either butter or oil as the fat also helps enhance their flavour and give them a crispy texture.
Jamie Oliver has come up with a “super easy” parmesan Brussels sprout recipe which he promises will change the opinion of anyone who hates them.
READ MORE: ‘Simple’ two-step cooking method for green beans shows we’ve been doing it wrong
Method
To begin, preheat the oven to 220°C or Gas Mark 7. Trim and cut the Brussels sprouts in half and place them on a baking tray.
Drizzle some olive oil onto the Brussels sprouts and then grate the lemon zest over them. Sprinkle on the chilli flakes and then season with salt and pepper.
Turn the Brussels sprouts on the tray either with a spoon or your hands to make sure they are fully coated in the oil and other ingredients.
Place in the oven for 10 minutes until the spouts begin to caramelise. Then sprinkle the parmesan cheese and roast for a further 15 minutes.
Take out the oven once the cheese is golden-brown and the sprouts are tender. Your buttery and delicious Brussels sprouts will now be ready to serve.
