Roast brussels sprouts with polenta, anchovies and mushrooms

Roast brussels sprouts with polenta, anchovies and mushrooms
  • Serves icon Serves 4-6
  • Time icon Hands-on time 45 min, plus oven time 15 min

Roast nutty purple sprouts with polenta, anchovies and mushrooms. Drizzle with rosemary and garlic oil for a deliciously simple winter supper.

Got more sprouts to use up? We’ve got 30+ brussels sprout recipes to choose from.

 

Nutrition: per serving

Calories
512kcals
Fat
29.3g (10.9g saturated)
Protein
15.8g
Carbohydrates
42.9g (11.6g sugars)
Fibre
6.9g
Salt
0.4g
Calories
512kcals
Fat
29.3g (10.9g saturated)
Protein
15.8g
Carbohydrates
42.9g (11.6g sugars)
Fibre
6.9g
Salt
0.4g

Ingredients

  • 600g purple (or regular) brussels sprouts (see Know How)
  • 6 garlic cloves, 4 crushed or finely chopped, 2 finely sliced
  • 8 anchovies, finely chopped
  • 1 tsp chilli flakes
  • 1 tbsp balsamic vinegar
  • 6 tbsp extra-virgin olive oil, plus extra to drizzle
  • 200g polenta
  • 50g buckwheat flour
  • 1 litre whole milk
  • 300g king oyster mushrooms, sliced lengthways
  • 3 rosemary sprigs, leaves finely chopped
  • 100g mascarpone

delicious. tips

  1. EASY SWAPS For vegetarians, replace the anchovies with a splash of soy sauce or try umami paste, available from larger supermarkets.

  2. A cross between sprouts and red cabbage, purple sprouts are sweeter and cook a little more quickly. Look for them at farmers’ markets.

Recipe By

Adapted from a recipe by Merjin Tol

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