Brussels Sprouts and artichokes are both a polarizing food. This is especially true in my in-laws’ home. Mum loves them, Pops cringes are the very mention of them. Fortunately, The Husband and I don’t have that problem. Interestingly, I’ve found that the way these veggies are cooked largely determines their enjoyment factor. I have a love affair with lemon. What goes perfectly with lemon, you ask? Well, butter and pepper. Artichokes are such a treat as they’re ludicrously expensive, but you can make the Brussels without the artichokes, and vice versa. I paired them together because I wanted to give Mum a treat (and they were so good, Pops even enjoyed them!).
Roast Brussels Sprouts and Artichokes
300g Brussels sprouts
1 x tin artichoke hearts, drained
50g melted butter
Juice of half a lemon (you can also use bottled lemon juice, 4 tablespoons)
2 tablespoons olive oil
1 teaspoon freshly cracked black pepper
Salt to season
Making it happen:
1. Preheat your oven to 180°C (350°F). Put the artichokes and Brussels sprouts in a baking dish. Melt the butter in the
microwave, add lemon juice, olive oil and black pepper. Stir to mix well and pour over the veggies.
2 Bake on the middle shelf for 30 – 40 minutes, until the Brussels are soft. (You might need to cover the dish with tin
foil for the last half.) Serve hot and scoop up the juices from the baking dish, and pour over the veggies once you’ve transferred them to plates.