Brussel Sprouts 3 Ways #3 Roasted with Gruyère

The key to cooking brussel sprouts is to keep it simple! They have such a lovely flavour that you want to compliment, not cover up. It’s also important not to overcook them as they will not only lose their nutritional value but also their taste.


200ml white wine vinegar
2 tbsp mustard seeds
1 tbsp coriander seeds
1 tbsp fennel seeds
500g brussels sprouts
Extra virgin olive oil
Salt and black pepper
Gruyère cheese, to serve



  1. Heat the vinegar with the spices gently on a low heat (do not boil)
  2. In a bowl add the sprouts and let them sit for 1 to 4 hours, then drain
  3. Heat a heavy bottom pan on the stove and fry the sprouts for 5 mins, then place in an oven dish and cook until tender (around 10-15mins)
  4. Serve with grated Gruyere cheese


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