“When we are talking about fresh local produce you should visit The Herdsman Market. They have one of the largest ranges of fresh local products in WA and it has always been a great resource for Menu Magazine. It needs to be seen to be believed. Fresh seafood, meats, fruit & veg, a café, Florist, bakery and many other specialty products – The Herdsman Markets have you covered. And here is today’s recipe”
Roasted Lemon Brussel Sprouts with Feta (Vegetarian)
Using the buoyant zesty lemons combined with the earthy goodness of Brussel sprouts makes for an easy warm salad. Perfect with rich seafood like salmon, or new season lamb, or delicious on its own. The salty creamy crumbled feta is delicious, I prefer goat’s milk feta for a richer flavour but if you prefer something milder stick with cow’s milk. This dish is a new family favourite I couldn’t believe the kids ate Brussel sprouts. Just 5 simple fresh ingredients that the Herdsman has sourced for you.
- 500g Brussel sprouts, halved lengthwise
- 1 lemon, cut into 10 wedges
- 100g feta, drained, coarsely crumbled
- 2-3 tbsp olive oil
- Sea salt, to taste
- Black pepper, freshly ground
METHOD;
Place the halved sprouts, lemon pieces, salt and 1 tbsp olive oil into a plastic container or bag. Shake or rub the ingredients until well coated. Arrange, slightly spaced on a tray lined with baking paper.
Drizzle with oil, and sprinkle on pepper to taste.
Roast 220C for 15-25 minutes or until lightly golden.
Place on serving plate and top with feta. Serve warm.
Natalie’s tips
- Size matters! Bigger sprouts work best, reduce cooking time if the sprouts are smaller.
- Eat the lemon whole, the baking softens the flavour and texture
