Lemon Garlic Parm Sprouts

750g Brussels sprouts, topped and cut in half lengthways

5 or 6 sprigs thyme, picked

70g green or puy lentils

1 unwaxed lemon, slice half of it very finely and discard any pips

2 cloves garlic, finely grated

50g Parmesan, finely grated

A good handful of cavolo nero, torn from the stalk

Olive oil

Salt & pepper

Bring a large pan of salted water to a rolling boil. Add the sprouts, cook for 2 mins, then drain
Preheat the oven to 210c fan. Mix the sprouts, lemon slices, garlic, parm, thyme, olive oil, salt and pepper. Spread onto a lined metal baking tray in a single layer and roast for 15-20 mins until golden brown
Meanwhile wash and simmer the lentils, simmer until tender and drain. Steam or boil the cavolo nero for 2-3mins and drain
Mix together the roast sprouts, lentils and greens and season to taste. Squeeze over extra lemon, if you like

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥦Vegetable Side Dish

Cuisine🇮🇹Italian

Occasions📆Everyday🎉Holiday

Season🔁Year-round

DifficultyEasy ⏰ 25m