We all have memories of fouls smelling overcooked sprouts but cook them properly, and a sprout is a wonderful thing! Here, maple syrup balances any bitterness in the sprouts whilst orange zest, walnuts and Stilton bring a lovely touch of seasonality to the recipe.
This simple recipe is delicious served hot as a side dish but also can be served at room temperature alongside a couple of other salads.
- 250g cleaned and prepped Brussels sprouts, cut in half lengthways
- Extra virgin olive oil
- 1 tbsp maple syrup
- Mild smoked paprika
- 25g walnuts, roughly chopped
- 25g Stilton, crumbled
- Zest of ½ a small orange
- Salt and black pepper
Preheat your oven to 175°C and line a baking tray with non stick paper.
In a medium sized bowl, toss the halved sprouts with 1 tbsp of extra virgin olive oil, the maple syrup, a pinch of mild smoked paprika and some salt and black pepper. Tip them out onto the lined baking sheet and roast for 20 minutes.
After 10 minutes, scatter the walnuts around the sprouts and cook for the remaining 10 minutes until the sprouts are tender and some of the leaves have turned golden.
Once cooked, tip into a bowl, and mix with a little more extra virgin olive oil and the orange zest. Arrange in a bowl with the crumbled stilton.