The crisp roast parm and garlic coating add so much savoury umami goodness to the humble sprout. The firm, earthy lentils and zippy roast lemon slices make for a very well balanced dish. This is a great winter side dish but is also exciting enough to be the main event.
Ingredients
Makes 4 portions as a side
750g Brussels sprouts, topped and cut in half lengthways
5 or 6 sprigs thyme, picked
70g green or puy lentils
1 unwaxed lemon, slice half of it very finely and discard any pips
2 cloves garlic, finely grated
50g Parmesan, finely grated
A good handful of cavolo nero, torn from the stalk
Olive oil
Salt & pepper
Recipe
1. Bring a large pan of salted water to a rolling boil. Add the sprouts, cook for 2 mins, then drain
2. Preheat the oven to 210c fan. Mix the sprouts, lemon slices, garlic, parm, thyme, olive oil, salt and pepper. Spread onto a lined metal baking tray in a single layer and roast for 15-20 mins until golden brown
3. Meanwhile wash and simmer the lentils, simmer until tender and drain. Steam or boil the cavolo nero for 2-3mins and drain
4. Mix together the roast sprouts, lentils and greens and season to taste. Squeeze over extra lemon, if you like
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