BEAUTIFUL BRUSSELS CLEMENTINE, NUTMEG & CINNAMON

Great

% Daily Values based on a 2,000 calorie diet

Step 1

GET AHEAD You can do this on the day, if you prefer. Squeeze the clementine juice

Step 2

into a large shallow ovenproof dish. Add 2 tablespoons of extra virgin olive oil, a

Step 3

pinch of sea salt and black pepper and a good grating of nutmeg, then carefully set

Step 4

fire to the cinnamon stick, blow it out and add to the bowl to infuse. Wash and

Step 5

trim the sprouts, clicking off any tatty outer leaves. Halve the tops, then slice into

Step 6

the stalk of each half for even cooking. Cook the sprouts in a pan of boiling water

Step 7

for 3 minutes, then add the tops leaf-side up for another 3 minutes. Drain, refresh

Step 8

under cold running water, then drain again and toss straight into the dressing.

Step 9

Leave to cool, then cover and refrigerate overnight.

Step 10

TO SERVE Preheat the oven to 375°F. Pop the uncovered dish of Brussels in for 10 minutes, or until hot through. Or, you can remove the cinnamon stick and pop the

Step 11

dish under a hot broiler for 20 minutes, and you’ll get some tasty crispy edges –

Step 12

your choice. Both ways are delicious.