If you've never tried roasting sprouts, don't knock them, especially if your sprout-stalk is getting to the end of its useful life. I have even successfully used sprouts I found in the freezer a year on, but don't tell anybody. Blackened on the outside, fluffy and sweet inside, roast sprouts are also far less tricky to match with wine than their boiled brethren. Eat as they are or try with baked lamb or pork chops.
Choose a Barossa shiraz, which has the right amount of sweet fruit and spice for this.
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- 500g sprouts
- olive oil, garlic-infused if you have it (if not add garlic to taste)
- a pinch of chilli flakes
- Salt and pepper
Preheat the oven to 190°C/Gas 5
Trim the sprouts and cut in half if very large. Don't cut a cross on the bottom. Tumble them into a roasting tin, season well with salt and pepper and anoint with enough oil to coat them all – about 3tbsp should do it. Roast for 10 minutes, then remove from the oven and toss well. Return to the oven and roast for another 10-15 minutes until they are brown and soft.
Janet Wynne Evans