Roasted Brussel Sprouts With Drummond House Smoked Garlic
Tis the season to funk up the sprouts and explore new flavours. In this post, I play with Drummond House smoked garlic.
As you know by now, I like to support Irish producers so I get quite excited when I spot something new in my local fruit and vegs shop. So when I saw the Drummond House smoked garlic, I knew I had to add it to my basket. At €3.99 for 3 bulbs, it is a keen price point for a premium product. I would prefer if the wrapping was not plastic but that’s a battle for another day. I do like their garlic scapes a lot so I was happy try something new from them. You might remember the tart I made with them.
The smell of the Drummond House smoked garlic is intense so I decided to only use one small clove so that it wouldn’t overpower the dish. As it turns out, the garlic flesh is delicate and only has the mildest hint of smoke to it, so if you’re looking for something stronger in flavour then you might consider cooking it skin on which I will do next time I play with it.
- one bag of sprouts (prepared with the hard bit sliced off and the brown leaves stripped off)
- one clove of Drummond House smoked garlic
- one handful of grated hard cheese like parmesan
- Herbes de provence
- salt and pepper (finishing salt and freshly cracked black pepper if you can)
- oil for roasting (I used rapeseed oil)
- Preheat your oven to 180 C
- In a bowl, toss the prepared sprouts in oil, salt, pepper and the herbs
- Place in the oven for 30 min and check to make sure they’re not burning. What you’re after is a crisp exterior and a gooey soft interior.
- When they’re cooked, grate the clove of garlic over them and mix them. The residual heat cooks the garlic through.
- Garnish with the grated cheese.