Preheat the oven to 160°C. Line a baking tray with some baking paper and lightly grease it with a bit of cooking spray.Wash and dry the Brussels sprouts. Pull off the outer firm leaves from each sprout until you get to a softer, yellowish center. You should be left with about 140g of leaves. Toss the leaves with the melted oil or butter, Parmesan cheese and chili flakes. Season it with a pinch of salt and pepper.Spread it out onto the baking tray to form a single layer. Bake for 10-12 minutes until golden on the edges. Leave it on the tray to firm up for 5 minutes before serving. Dip
Stir together the ingredients. Season with a splash of Worcestershire sauce, some salt and a pinch of pepper.TIPSQuarter the leftover Brussels sprout centers and drizzle with a splash of oil and season to your liking. Bake them off on a separate baking tray for 12-15 minutes and serve as a separate side dish or use it as a filling in omelets or add it to a warm veggie salad with feta. Recipe reprinted with permission of Illanique van Aswegen.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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