José Pizarro’s recipe for crisp roast brussels sprouts with a manchego crust
Honey, smoky pimentón and cheese add a golden, crisp twist to the familiar Christmas side These crisp roast sprouts with a manchego crust bring a creative twist to a classic side dish. Tossed in olive oil, smoked pimenton and honey, the brussels are roasted until caramelised and crisp, which helps to balance the smoky and sweet flavours. Fresh oregano and grated garlic add an extra dimension, while a good scattering of manchego gives them a golden, savoury crust. This simple yet flavourful dish is perfect for sharing and makes a fantastic addition to any meal, festive or otherwise. It’s also a fresh and easy way to enjoy brussels sprouts. Continue reading...
Honey, smoky pimentón and cheese add a golden, crisp twist to the familiar Christmas side
These crisp roast sprouts with a manchego crust bring a creative twist to a classic side dish. Tossed in olive oil, smoked pimenton and honey, the brussels are roasted until caramelised and crisp, which helps to balance the smoky and sweet flavours. Fresh oregano and grated garlic add an extra dimension, while a good scattering of manchego gives them a golden, savoury crust. This simple yet flavourful dish is perfect for sharing and makes a fantastic addition to any meal, festive or otherwise. It’s also a fresh and easy way to enjoy brussels sprouts. Continue reading...
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