Roasted Brussels sprouts with hazelnuts & goat’s cheese

Brussels sprouts are a true winter classic, but roasting makes them downright irresistible. The combination of honey and balsamic adds depth, while goat’s cheese, pomegranate and fresh mint keep the dish fresh and light.

Serves: 4
Preparation: 10 minutes
Cooking: 20 minutes
Total time: 30 minutes

Ingredients

• 600 g Brussels sprouts
• 2–3 tablespoons olive oil
• 1–1½ tablespoons honey
• 1 tablespoon balsamic vinegar
• 1 garlic clove
• Handful of hazelnuts
• 100 g soft goat’s cheese
• 1 pomegranate
• A few sprigs of fresh thyme
• Handful of fresh mint
• Salt
• Freshly ground black pepper

Preparation

1. Preheat the oven to 220°C (or 200°C fan).
2. Trim the sprouts and halve them. Rinse briefly and pat dry thoroughly.
3. Roughly chop the hazelnuts.
4. Peel the garlic and finely chop it.
5. Strip the thyme leaves from the stems.
6. Remove the seeds from the pomegranate.
7. Roughly chop the mint just before serving.

Method

1. In a bowl, toss the Brussels sprouts with the olive oil, honey, balsamic vinegar, salt and pepper.
2. Place them cut-side down on a baking tray lined with baking parchment.
3. Roast in the oven for 10 minutes.
4. Remove the tray and add the garlic, hazelnuts and thyme. Toss briefly.
5. Roast for another 8–10 minutes until the sprouts are golden brown and crisp.
6. Remove from the oven, crumble the goat’s cheese over and scatter with pomegranate seeds.
7. Finish with the fresh mint just before serving.