• Servings : 4
  • Preparation time : 15 minutes
  • Cooking time : 15 to 20 minutes

Ingredients

  • 500 g Brussels sprouts
  • 3 tablespoons Olea Salbo Organic Extra Virgin Olive Oil
  • 2 chopped garlic cloves
  • 2 tablespoons fresh thyme or 1 teaspoon dried thyme.
  • 1 tablespoon fresh rosemary or ½ teaspoon dried rosemary
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Cooking steps

  • Preheat the oven to 200°C.
  • Cut the Brussels sprouts in half and remove any damaged outer leaves.
  • In a salad bowl, toss the Brussels sprouts with the Olea Salbo olive oil, garlic, thyme, rosemary, salt and pepper.
  • Spread the Brussels sprouts out in a single layer on a baking tray lined with baking parchment.
  • Roast in the oven for 15 to 20 minutes, stirring once halfway through cooking, until the sprouts are tender and lightly browned.

Olea Salbo's little extra

For a more pronounced flavour, you can marinate the Brussels sprouts in olive oil, garlic and herbs for 30 minutes before cooking.

You can also add other spices to taste, such as chilli flakes or paprika.

For a more complete dish, you can add crispy cooked bacon or lardons to the Brussels sprouts before serving.

This recipe is also delicious with other roasted vegetables, such as carrots, onions or potatoes.

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