I love Brussel sprouts, they are one of my favourite winter vegetables and they are definitely not just for Christmas! I love roasting them as I think they taste so much better and they get all nice and crispy! I have been loving serving them with these smoky and super flavoursome mushrooms pieces, honestly they are so good even by themselves!
It’s definitely winner combination, especially if you are looking for a new way to jazz up your sprouts!
Serves 3-4 people
Around 500gr of Brussel sprouts – washed, trimmed and cut in halves (you can also cook them whole if you like them more al dente)
A generous drizzle of olive oil
Salt & pepper
For the smoky mushrooms:
160gr of chestnut mushrooms – sliced
1 tbsp of soy sauce
1 tbsp of olive oil
1 tsp of maple syrup
1tsp of tomato puree
1/2 tsp of smoked paprika
A pinch of black pepper
Preheat the oven at 180 degrees celsius. In a bowl mix the soy sauce, olive oil, maple syrup, tomato puree, smoked paprika and black pepper. Add the sliced mushrooms to the bowl, give everything a good mix so the mushrooms get nicely coated with the sauce.
Line a baking tray with some parchment paper. Spread the mushrooms on the tray and bake them in the oven for 20 minutes.
In the meantime steam or boil the Brussel sprouts for 5 minutes until slightly tender but still firm.
Drain the Brussel sprouts and spread them on a large baking tray. Generously drizzle them with olive oil, salt and pepper and bake them in the oven for 15-20 minutes until they start to crisp up.
Remove the mushrooms and Brussel sprouts from the oven. Add the mushrooms to the Brussel sprouts tray and mix everything together. Serve them straight away and enjoy!