If you’ve never had roast or fried brussels sprouts, then you have to try this recipe. If you have had them, then you already know that they can be a wondrous vegetable when treated with love and care and not boiled to a soft, sad mess. In this recipe I’ve tossed them in some oily Indian spices and roasted them to a burnished crispness.
Remove and discard the thick stem from the cauliflower and then quarter the cauliflower before cutting it into 1 cm (½ inch) thick slices. Trim the brussels sprouts and then cut them in half lengthways.
Put the olive oil and spices in a large bowl and stir to combine. Add the cauliflower and brussels sprouts and gently turn them in the bowl, to thoroughly coat in the spiced oil.
Transfer the vegetables to the prepared tray. Turn all the sprouts over so that the cut surface is face down. Place the tray in the oven and
Transfer the roasted vegetables to a serving plate. Drizzle with the lemon juice and sprinkle with the coriander leaves.
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