If there is a vegetable that really divides a crowd, it’s sprouts. There are the lovers, the haters and the ones who only like them a very specific way, let’s call these the not-sure-ers.
Last year, I shared this recipe for roasted sprouts with halloumi, pomegranate and mint and you lot went MAD for it. So many of you made it and said it converted even the most skeptical of sprout skeptics, which is amazing.
This year I thought I’d create another recipe to try and convert even more skeptics, so here goes.
I’m also sharing the Christmas Things That Make My Heart Sing - a list of present ideas and items to enjoy over the festive period - along with special discount codes just for you.
Scroll down for the recipe and my Christmas Things That Make My Heart Sing. Enjoy!
In case you’re new here (hello!) or want a reminder, here’s what’s been happening on the newsletter recently:
The best veggie sides for roasts (any of these would be great on your Christmas table)
Roasted brussel sprouts with crispy capers and olives and parmesan
Feeds 4 as a side, takes 25 mins