Author Notes
This dish is really easy to prepare, once you removed the outer leaves, the cabbages are completely coated in a strong ginger lemon olive oil and roasted in the oven for about half an hour. If you’re a big fan of these two flavours (like me) you can add a lot of grated ginger and lemon zest to the aromatic oil to give the vegetable a completely new direction. —Meike Peters | eat in my kitchen
Ingredients
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1 3/4 pounds
(750g) brussels sprouts
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1/4 cup
olive oil
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1 tablespoon
freshly squeezed lemon juice
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1
lemon, zest finely grated
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1 tablespoon
finely grated ginger
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1 teaspoon
sugar
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sea salt
Directions
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Set the oven to 390°F / 200°C.
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Cut the bottom off the cabbages, remove the outer leaves and cut the brussels sprouts in half.
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Whisk the olive oil with the lemon juice, zest and ginger.
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Spread the brussels sprouts in a baking dish and mix them with the aromatic oil using your fingers to coat them thoroughly, sprinkle them with sugar and salt.
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Put the baking dish in the oven and turn the cabbages with a spoon or spatula after about 10 minutes and then every 5 minutes to prevent them turning too dark. Take them out of the oven after about 25-30 minutes or when they are golden brown and al dente.
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