Sarah Food Bank

Ingredients 1 kg Brussels sprouts 2 tablespoons extra virgin olive oil 1 lemon 1 teaspoon chilli flakes 4 tablespoons freshly grated Parmesan , or vegetarian hard cheese SHARE THIS RECIPE Method Preheat the oven to 220 as 7. Trim and halve the brussels sprouts, then place on a large baking tray. Add the oil, grate over the lemon zest, then sprinkle with the chilli flakes and a pinch of sea salt and black pepper. Mix with your hands to coat. Roast in the oven for 10 minutes  the sprouts should start to caramelise in places; when that happens, scatter over the Parmesan and roast for a further 15 minutes, until the cheese is crisp and golden brown, and the sprouts tender.

NGREDIENTS

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1 lb brussel sprouts See notes
3 tbsp olive oil extra virgin
1 tbsp lemon juice
1 tsp lemon zest
6 cloves garlic minced
½ tsp salt
¼ tsp black pepper
½ tsp coriander
Yogurt tahini sauce
½ cup plain yogurt
2 tbsp tahini
¼ tsp salt
1 tbsp lemon juice
1 tbsp water
INSTRUCTIONS

Preheat the oven to 400 F.
Prepare the brussel sprouts by trimming them (if needed) and place them in a bowl.
Add in the olive oil, lemon juice, lemon zest, minced garlic, salt, pepper and coriander. Stir well to combine. Make sure every brussel sprout is coated with olive oil.
Transfer them to a clean baking sheet. If you have time, flip them so the cut side is down. This will make the roasted brussel sprouts crispier.
Roast the brussel sprouts in the oven for 20 minutes.
Serve warm with the yogurt tahini sauce.