José Pizarro’s recipe for crisp roast brussels sprouts with a manchego crust
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Honey, smoky pimentón and cheese add a golden, crisp twist to the familiar Christmas side. These crisp roast sprouts with a manchego crust bring a creative twist to a classic side dish. Tossed in olive oil, smoked pimenton and honey, the brussels are roasted until caramelised and crisp, which helps to balance the smoky and sweet flavours. Fresh oregano and grated garlic add an extra dimension, while a good scattering of manchego gives them a golden, savoury crust. This simple yet flavourful dish is perfect for sharing and makes a fantastic addition to any meal, festive or otherwise. It’s also a fresh and easy way to enjoy brussels sprouts.
![[José Pizarro]](https://i.guim.co.uk/img/uploads/2024/02/19/Jose_Pizarro.png?width=75&dpr=1&s=none&crop=none)
Prep 15 min. Cook 45 min. Serves 4-6. 500g brussels sprouts, trimmed and halved. 2 tbsp olive oil. 1 generous pinch smoked pimenton. Salt and black pepper. 1 tbsp honey. 2 sprigs fresh oregano, leaves stripped. 2 garlic cloves, peeled and grated. 2 tbsp extra-virgin olive oil.
50g manchego, grated. Heat the oven to 200C (180C fan)/390F/gas 6. Put the sprouts in a roasting tin, toss with them with the oil, pimenton and some seasoning to taste, then roast for 25-30 minutes, until they are tender and slightly crisp. While the sprouts are roasting, put the honey, oregano, garlic and extra-virgin olive oil in a large bowl and blend to combine. Once the sprouts are ready, tip them into the honey mix and toss; keep the roasting tin.
Scatter three-quarters of the cheese over the base of the roasting tin, then arrange the sprouts on top in a single layer. Scatter the rest of the cheese all over the top, then return to the oven for 10 minutes, until the cheese is golden and crisp. Serve immediately.
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