If you are not a fan of brussel sprouts, this recipe may just change your mind. Don’t worry if you can’t find red brussel sprouts – green ones will work just as well. I have used a 1:4 ratio for the grapes to brussel sprouts, but go to 2:4 for a slightly sweeter end result.
Camembert and brie are very similar, so you could use either. I prefer camembert because although they are both cows milk cheese, cream is added to brie, giving it a higher milk fat content. The difference in taste is very subtle – brie is milder with a creamy, buttery taste while camembert has a deeper, more earthy and intense flavour and aroma.
Roasted Brussel Sprouts (with Grapes & Camembert)
3 tablespoons olive oil
400 grams red brussel sprouts (stem trimmed and halved)
100 grams seedless grapes
4 cloves garlic (thinly sliced)
1 teaspoon rubbed thyme
Freshly ground salt & black pepper
½ 125g camembert (thinly sliced)
Mix all ingredients (except camembert) together in a large bowl.
Line a large baking tray with baking paper and spread the mixture out evenly.
Bake at 170°C for 20 minutes. Remove from oven and arrange camembert slices on top. Put back in the oven, near the top, for 5 minutes.
Remove from the oven as soon as camembert starts to melt.
Arrange on a serving plate.
Serve immediately as a side dish to fish, chicken or meat or enjoy with pasta drizzled with olive oil, mixed with freshly ground salt & pepper (and herbs if desired).