Roasted Brussel Sprouts, Mushrooms & Sourdough Croutons

 

brussel

Serves 4-6

Ingredients:

  • Brussel sprouts (4-5 per person)
  • Button mushrooms (1-3 per person)
  • Sourdough croutons (I just used two big ends that had gone stale)
  • Half a spanish onion, very finely sliced
  • 4 large garlic cloves
  • Juice of 1 lemon
  • 1 large tablespoon honey
  • 1/2 teaspoon dried thyme
  • Pinch of dried chilli flakes
  • Lots of freshly grated parmesan
  • Sea salt + pepper
  • Olive oil

Method:

  1. Pre-heat the oven to 200 celsius.
  2. Wash and dry your brussel sprouts, chop off the stems, remove any yucky outer leaves and cut them in half lengthways
  3. Rip your bread into bite size pieces, scatter them into a casserole dish, drizzle on some olive oil, scatter halved garlic gloves around the dish and pop the dish in the oven.
  4. Finely slice your onion (really nice and thin) and pop them in a bowl with the juice of the lemon, honey, chilli and thyme, and a generous pinch of sea salt. Set aside.
  5. Quarter your mushrooms and chuck them in the baking dish. At this point I took the garlic cloves out because they weren’t roasting fast enough. I chopped them up and chucked them in the lemon onion honey bowl!
  6. Heat olive oil in a large fry pan til it’s nice and hot. Spread the brussel sprouts out to fry – make sure they’re only one layer thick and have some space. You want them to get nice and browned, you do NOT want them to stew and go soft.
  7. When your croutons are crispy and your brussels are fried, toss them all in the dish with the lemon / onion / honey mixture. Stir it up so they all get coated in the herby mixture. You want a dish big enough that they’re all snugly in there but not so that they are in layers and go soft.
  8. Grate a load of parmesan onto the top. Use a bit more than you think you need as it really ties the flavours together.
  9. Bake it til the parmesan is melting and starting to brown.
  10. Eat!

Recipe and photo is courtesy of Maeve Marsden. She is a Sydney-based writer, project manager, director, producer and performer who lends her passions to the arts, as well as to social justice campaigns and organisations she believes in. Maeve wears many hats plus manages to fit in some healthy cooking!