ROASTED ANCHOVY BRUSSELS SPROUTS
A SURPRISING DELICIOUS TREAT!
Brussels sprouts are part of the cruciferous vegetable family and are a great source of fibre and micronutrients including vitamin C & K. Anchovies are a rich source of protein, omega 3 fatty acids and micronutrients including calcium and zinc. When roasted, they crisp up and effectively disintegrate, adding a wonderful salty taste to the sprouts which surprisingly isn’t too ‘fishy’. Feel free to add a drizzle of balsamic glaze, honey or a sprinkling of dried cranberries if you fancy adding a little sweetness to balance out the salty from the anchovies and bitterness of the sprouts.
INGREDIENTS: SERVES 4-5 AS A SIDE
500g Brussels sprouts
Extra virgin olive oil
Black pepper
4 anchovies
3 cloves garlic, finely sliced
Optional: balsamic glaze/honey/dried cranberries
METHOD:
Preheat the oven to 200°C (fan).
Slice the sprouts in half and place into a baking tray followed by the chopped garlic. Season with black pepper and drizzle with olive oil.
Toss to coat and lay the anchovies on top of the sprouts, spreading them out in the dish.
Roast in the oven for 20-25 minutes, stirring after approximately 10 minutes, until the sprouts are golden and the anchovies are crispy and have disintegrated.
Remove from the oven and drizzle with balsamic glaze/honey/dried cranberries if you want a little sweetness. Serve immediately.
