CRISPY ROASTED BRUSSELS SPROUTS TOSSED IN PESTO AND BREADCRUMBS

This is one easy peasy recipe and very, very moreish.

Serves 4-6

700g Brussels sprouts, ends trimmed, cut into quarters

extra virgin olive oil, for drizzling

sea salt

3 tablespoons Torello Farm pesto

¼ cup fresh sour dough breadcrumbs

Pre-heat the oven to 200°C (180°C fan-forced). Line two baking trays with baking paper.

While the oven is heating up, spread breadcrumbs over one baking tray and place in oven to toast crumbs for about 8-10 minutes until golden brown. Transfer crumbs to a bowl and set aside.

Place sprouts in a bowl and drizzle with about 2 tablespoons of olive oil, and sprinkle with sea salt, then toss to coat well. Spread the sprouts in a single layer evenly over the baking trays

Roast for 20-25 minutes, or until dark golden brown around edges and outer leaves are crisp. Transfer the sprouts to the bowl.

Add the pesto to the hot Brussels sprouts and toss to coat well. Transfer to a serving bowl and scatter the breadcrumbs over the top.

 Recipe by Fiona Hammond, April 2024.