Roast brussels sprouts with polenta, anchovies and mushrooms

By: Adapted from a recipe by Merjin Tol

  • Published: 8 Jun 22
  • Updated: 25 Mar 24

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.

 

  • Serves 4-6
  • Hands-on time 45 min, plus oven time 15 min
Visit deliciousmagazine.co.uk to save recipe
Recipe from January 2022 Issue

Nutrition

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

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.

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