Brussels sprouts are in season and what better way to spruce up this humble veggie than with Quicke’s Devonshire Red Cheese. It’s fresh, it’s lemony, and gloriously crumbly. Love or hate sprouts, you’ll never look at sprouts the same way again.
1kg Brussel sprouts, trimmed and halved
2 tbsp olive oil
Handfuls of grated Quicke’s Devonshire Red Cheese
A sprinkling of chopped pecans
1. Tip your brussels sprouts into a large dish, drizzle with oil and roast them for about 20 minutes at 220°C. They'll start to lightly caramelise at the edges.
2. Once they're cooked through cover with a couple of generous handfuls of grated Devonshire Red, then sprinkle your chopped pecans over the top with a bit of salt and pepper to season.
3. Roast again for about 10 minutes until the cheese is gooey and melted and the pecans are lightly toasted. Pour yourself a glass of rioja and enjoy!