Horseradish-roasted sprouts with nutty crumble

Horseradish-roasted sprouts with nutty crumble       image
Difficulty Easy
Preparation 10 min
Cooking 35 min


6 servings
    • 600   g Brussels sprouts
    • 3   tbsp rapeseed oil
    • 100   g sourdough bread
    • 50   g mixed nuts
    •   Rosemary (1 sprig)
    • 2   tbsp horseradish sauce


    Christmas without sprouts is unthinkable. Win everyone over with this creative bake combining punchy horseradish with pungent sprouts, all topped with a crunchy, nutty, sourdough crumb.

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Put the sprouts in a large roasting tin and drizzle over 2 tablespoons of the oil. Season well and roast for 20-25 minutes, or until just tender.

  2. Chop or tear the sourdough into crumbs, roughly chop the crunchy nuts and pick and chop the rosemary leaves. Mix the sourdough, nuts and rosemary with the remaining oil. Remove the sprouts from the oven and stir through the horseradish sauce for warmth. Scatter over the crumb and bake for 10 minutes, or until crispy and golden.

  3. Portion size 136g.

Nutrition per serving

kcal 198
Proteins (g) 7
Fats (g) 12
Fibre (g) 6