Crumb the Brussels sprouts and then freeze them in a single layer. When you’re ready to serve them, simply arrange on a baking tray and roast
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4-6 |
| Cuisine | European |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 250 |
| Fat | 13.3g |
| Saturates | 4.4g |
| Protein | 11.8g |
| Carbs | 20.8g |
| Sugars | 3.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Line a baking tray with parchment paper
Place the flour, salt and water in a small bowl and whisk until smooth. Place the Parmesan into a small bowl and mix in the breadcrumbs.
Working with one or two at a time, place the Brussels sprouts in the flour paste and toss to coat. Using a fork, place the coated Brussels sprouts in the Parmesan-breadcrumb mixture and toss to coat.
Place on the baking tray. Repeat this process with the rest of the Brussels sprouts.
Meanwhile, peel and finely grate the garlic. Slice the lemon in half and juice one of the halves. In a small bowl, whisk the mayonnais, paprika, chipotle, 1 tsp lemon juice and a pinch of flaky salt together and adjust the seasoning, if necessary.
Remove the Brussels sprouts from the oven and arrange on a serving platter. Place a skewer into each one, if desired.
Serve with the aioli, lemon wedges and fresh coriander.
