Ingredients
| 800g brussels sprouts | |
| 3 tablespoons olive oil plus extra for drizzling | |
| ¼ cup capers | |
| 2 tablespoons caper-pickling juice(if not using brined capers,use white wine vinegar instead) | |
| Juice of 1/2 lemon |
Brussels sprouts aren’t to everyone’s taste but I adore them, especially with the hint of caramelisation. I think they are at their best when roasted, which allows the sweetness to come through.
Instructions
| 1. | Preheat the oven 200C. |
| 2. | Remove the outer leaves of the brussels sprouts then cut each sprout in half. |
| 3. | Put onto an oven tray lined with baking paper and drizzle generously with olive oil. |
| 4. | Season with salt and pepper and roast for 30 minutes ,turning them over halfway through. |
| 5. | Meanwhile,dry the capers on paper towels then fry in the olive oil until crisp. |
| 6. | Scoop the capers out from the oil and drain on paper towels. |
| 7. | Drizzle the caper-pickling juice and the lemon juice over the brussels sprouts with salt and pepper and scatter with fried capers. |
Recipes & Food Styling Ginny Grant / Photography Aaron McLean / Styling Ellen J Hemmings
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