Wednesday, May 19, 2010
Brussels Sprouts with Lime and Almonds
Brussels sprouts aren't very popular. For years they have been vilified and ostractised everywhere and in every context. Kids who have never even tried them say they hate them because they heard that they were yukky on the Brady Bunch. Or at least I know I did when I was small.
They are like that one person who was invited to the party because the host's Mum said they had to invite them. The one from whom everyone averts their eyes politely and pretends they don't exist. The poor sprouts sit in the bowl on the dinner table with not a friend in the world.
Well that's all about to change. No longer will sprouts be the vegetable that people love to hate. From this recipe on you will love to love them. Gone are the days of boiling away their crispness leaving nothing but grey, sodden balls of flavourless potential. Roast the damn things! Splash them with a bit of lime juice, toss them with a glug of macadamia oil, throw in some almonds and bake the hell out of them! They will change completely, all memories of their previous un-coolness forgotten. All that is left is deliciousness and straight-up popularity. The ugly duckling will henceforth be known as Swan to all the haters out there.
Brussels Sprouts with Lime and Almonds:
an original recipe
serves 4 as a side
10-15 Brussels sprouts
1/2 cup blanched almonds
juice of 1 lime
2 1/2 tablespoons macadamia oil (or extra virgin olive oil)
salt and pepper
Preheat oven to 180 degrees C.
Rinse and trim the bottoms off your sprouts, removing any blemished leaves. Cut each sprout in half length ways and place in a bowl. Add oil, lime juice, almonds and salt and pepper to taste.
Place in a single layer on a parchment lined baking sheet and bake in the oven for 30-40 minutes or until golden brown, stirring once to avoid burning. Squeeze some extra lime over the top before serving.