Roast Brussels sprouts with maple syrup, walnuts, orange & stilton

This recipe was developed for us by local chef, food writer, caterer and teacher, Alan Rosenthal. Find out more about him and his recipes on his website or follow him on Instagram.

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We all have memories of foul smelling overcooked sprouts but cook them properly, and a sprout is a wonderful thing! Here, maple syrup balances any bitterness in the sprouts whilst orange zest, walnuts and Stilton bring a lovely touch of seasonality to the recipe.

This simple recipe is delicious served hot as a side dish but also can be served at room temperature alongside a couple of other salads.

Serves 2

Ingredients

250g cleaned and prepped Brussels sprouts, cut in half lengthways

Extra virgin olive oil

1 tbsp maple syrup

Mild smoked paprika

25g walnuts, roughly chopped

25g Stilton, crumbled

Zest of ½ a small orange

Salt and black pepper

Method

Preheat your oven to 175°C and line a baking tray with non stick paper.

In a medium sized bowl, toss the halved sprouts with 1 tbsp of extra virgin olive oil, the maple syrup, a pinch of mild smoked paprika and some salt and black pepper. Tip them out onto the lined baking sheet and roast for 20 minutes.

After 10 minutes, scatter the walnuts around the sprouts and cook for the remaining 10 minutes until the sprouts are tender and some of the leaves have turned golden.

Once cooked, tip into a bowl, and mix with a little more extra virgin olive oil and the orange zest. Arrange in a bowl with the crumbled stilton.