Roasted stuffed cauliflower
Need an alternative to nut roast for veggies and vegans on Christmas Day? Try this festive and filling roasted cauliflower stuffed with kale and chestnuts
Chilli-charred brussels sprouts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 600g brussels sproutstrimmed at the base
- 60ml olive oil
- 4 garlic clovespeeled and bashed
- 1-2 tsp chilli flakes
- 1 lemonzested and juiced
Nutrition: Per serving
- kcal140
- fat11g
- saturates2glow
- carbs4g
- sugars3g
- fibre4g
- protein3g
- salt0.3glow
Method
step 1
Bring a pan of salted water to the boil. Add the brussels sprouts and cook for 4-5 mins until just tender, then drain and leave to cool a little before slicing in half vertically.
step 2
Meanwhile, heat 3 tbsp olive oil in a large frying pan over a medium heat, add the garlic and cook until golden but not burnt, around 4 mins. Use a slotted spoon to remove the garlic and discard. Add the chilli flakes and a big pinch of salt to the oil, then put the sprouts cut-side down in the pan, and leave them to cook for around 10 mins. Don’t be tempted to move them – this ensures that they get some colour. Add the remaining olive oil and the lemon juice, then cook for a few mins more.
step 3
Tip onto a large serving platter, top with lemon zest and season. These will hold in a low oven for 20 mins while you get everything else ready.
