Brussel sprouts and crispy kale
This simple to cook side dish helps lock in all of the good parts of green vegetables as they are not steamed or boiled here, rather roasted. The Brussel sprouts retain their flavour, but become more mellow, and soften wonderfully. The kale roasted on top is cooked until crisp to give a contrasting texture. The smoked almonds add a lovely back note, and a little more crunch!
This is a perfect side dish to fatty meats, or to make use of the left over heat in the oven whilst your meat rests. It’s really good with a slow-roast leg of lamb.
Step 1 - Prepare your sprouts
Heat your oven to 180C
Trim and cut the sprouts in half
Get rid of any older leaves
Pop into a bowl
Drizzle with olive oil and a good pinch of sea salt
Toss to coat your sprouts
Step 2 - Prepare your kale
Thoroughly wash your kale, get rid of any grit
Pick through and get rid of any thick tough stems
Pop into a bowl
Roughly chop your smoked almonds
Tip on top of your kale
Drizzle with olive oil and mix well
Step 3 - Roast away!
Tip your sprouts on to a lined baking sheet, a silicon mat is perfect for this
Roast in the oven for 15 - 20 minutes
They are cooked when they are turning golden and a small knife pierces the sprout easily
Tip the kale on top and pop back in for 5 minutes
When the kale is crisp take out and serve
Brussel sprouts and crispy kale
450g Brussel sprouts
Sea salt
150g kale
85g smoked almonds