Roast Brussels sprouts with maple syrup, walnuts, orange & stilton
Ingredients | Serves 2 | Cook 30 Mins
- 250g cleaned and prepped Brussels sprouts
- Extra virgin olive oil
- 1 tbsp maple syrup
- Mild smoked paprika
- 25g walnuts, roughly chopped
- 25g Stilton, crumbled
- Zest of ½ a small orange
- Salt and black pepper
Method
- Preheat your oven to 175°C and line a baking tray with non stick paper.
- Cut sprouts in half lengthways
- In a medium sized bowl, toss the halved sprouts with 1 tbsp of extra virgin olive oil, the maple syrup, a pinch of mild smoked paprika and some salt and black pepper. Tip them out onto the lined baking sheet and roast for 20 minutes.
- After 10 minutes, scatter the walnuts around the sprouts and cook for the remaining 10 minutes until the sprouts are tender and some of the leaves have turned golden.
- Once cooked, tip into a bowl, and mix with a little more extra virgin olive oil and the orange zest. Arrange in a bowl with the crumbled stilton.
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This recipe is from Crop Drop, a not-for-profit organisation that prioritises local food, direct trade with farmers and short supply chains. Crop Drop keeps costs down for customers, while giving farmers a fair price and any profits are ploughed back into supporting sustainable agriculture and urban growing.
Buy buying your brussles from Crop Drop, or any other Better Food Trader, you can sit happy knowing your food is better*
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A Better Food Trader is governed by principles that ensure the food they sell is farmed sustainably, the way they trade is fair to farmers and transparent to customers. Find where you can get local, ethical food on our handy map.
