Spring has reluctantly showed it’s face but the temperature is still cold out there and I’m in need of some comfort in the form of food! So it’s time to delve into my fridge and store cupboard and see what I can rustle up!
I love nothing more than experimenting with various flavour combinations and especially being a vegetarian I enjoy discovering and trying out new flavours! I’m definitely my happiest when in the kitchen…
On this occasion this was just a quick and easy dish, using up whatever vegetables I had left in the fridge – Roasted Brussel sprouts with lentils. Which by the way is my favourite way to cook! I think this is when you create the most exciting dishes! – just swap the type of vegetables to roast.
So on the subject of Brussel sprouts I think it is a love hate relationship. I’m firmly on the the love camp. The trouble is it’s all in the cooking – for some reason they are boiled to mush and this memory has never left many!
However, things have changed and moved forward over the years. When I first became a vegetarian in my teens, vegetables were viewed as a side to complement the main affair and not seen as the hero! Today, things are much more exciting -. with vegetables taking central stage, offering an array of taste, textures and exciting flavour combinations, with many chefs elevating them to new heights; like works of art!
Also with a huge shift towards plant-based diets and many meat eaters choosing veggie options on a weekly basis, the variety of vegetarian dishes is endless – Finally vegetables are becoming the star and receiving the respect they deserve!
So, if you don’t necessarily like sprouts, then try roasting them and I think you will be converted!
Roasted Brussel sprouts with lentils (Serves 2)
10-12 Brussel sprouts
1 tin/carton Organic brown lentils
1 Onion, finely chopped
2 sticks of celery, finely diced
1-2 cloves of garlic, crushed
4-5 sun-dried tomato, finely chopped
½ tsp of herbes de provence
½ packet of parsley, roughly chopped
Sauté the finely chopped onion and celery in rapeseed oil for 20 minutes. Then add the garlic and dried herbs, cooking for a further 5-10 mins. It is important taking time to cook the onion as this brings out the sweetness and the basis for any dish.
While the onion mixture is cooking turn the oven on to 150°c – 170°c and place a roasting tin in oven, with rapeseed oil. Wash the sprouts, cut in half and par-boil for 1 minute, drain and place in the oven to roast for approximately 20 minutes. Check after 10 minutes and turn over so both sides get roasted!
When the onions are cooked, add the chopped sun-dried tomatoes, chopped parsley, the lentils; for speed I use a carton or tin, however if time prevails you can use dried – the choice is yours! Stir to combine and season to taste.
Check the Brussels sprouts are roasted to your liking and serve on top of the lentils with a drizzle of extra virgin olive oil and final flourish of parsley and enjoy!
Have fun trying out this recipe and I would love to hear whether you love to eat sprouts and what are your favourite ways to eat them.