Whilst brussel sprouts may not be one of my favourite vegetables, at this time of year I am partial to a roast sprout or two. The poor fellas don’t have a great reputation, but it’s a lot to do with how they are cooked. I think is easy to associate sprouts with the kind you got boiled at school for christmas lunch which are rubbery and let’s face it, taste like farts (!). But, when they are roasted they get lovely and crisp on the outside and tender on the inside and you’ll forget all about their bad reputation. In general I find greens like kale and broccoli more agreeable, but since it’s Christmas I could resist being creative with sprouts. The combination of parsley with sprouts is excellent as I find that the fresh green herbs lifts and lightens the dish. Pomegranate add beautiful flecks of jewelled red whilst pistachios bring crunch…
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