Roasted Brussels Sprouts

I always (when in season) have some Brussels sprouts at home. The can quickly turn into a raw salad, be roasted or sautéed. I like to roast them in the oven with high heat to get a nice charred flavor and color. You can serve these hot or at room temperature.

Sel d’Antibes – Recipe by Lior Lev Sercarz

Serves 4

Ingredients & Instructions

2 pounds Brussels sprouts, washed and trimmed and cut in half
Sel d’Antibes
Olive oil
A lemon
Manchego cheese

Preheat your oven to 400 degrees.

In a bowl toss the sprouts with olive oil, Sel d’Antbes and spread on a baking tray lined with parchment paper.

Cook for about 20 minutes turning the sprouts once or twice during cooking with a spatula.

You want to get a nice char not cook them to the point where they are too soft.

Drizzle some lemon juice on top and finish with thin slices of Manchego cheese before serving. You can use a vegetable peeler to obtain nice cheese shavings.