Go winter greens


By Jan Bilton

My son’s fave joke for many winters was: “What’s green and goes to summer camp? A Brussel scout.” He had a distinct dislike of sprouts probably because they grew in abundance in our garden. However, after I began halving Brussels sprouts and roasting them with bacon and also thinly shredding them for a slaw, they won him over.


A tray-bake of broccoli. I used Chantal organic olive oil.

Best Baked Broccoli

6 tablespoons extra virgin olive oil 

500-600g broccoli

2 cloves garlic, thinly sliced

flaky sea salt and freshly ground black pepper to taste

2 teaspoons finely grated lemon rind

2 tablespoons lemon juice

1/4 cup freshly grated Parmesan cheese

Preheat the oven to 200°C. Lightly oil a roasting pan.

Ensure the broccoli is patted dry after washing. Cut into florets leaving some stalk attached. There should be about 4 cups of florets.

Place the broccoli florets in the roasting pan in a single layer. Sprinkle with the garlic and drizzle with 4 tablespoons of the olive oil. Season well.

Roast for 10-15 minutes, until crisp-tender and the floret tips are lightly browned.

Remove and drizzle with the remaining olive oil, the lemon rind and juice and the Parmesan. Serve hot. Serves 4.

  • Jan Bilton is a Cambridge-based, professional food writer. For more of her recipes visit her website here.

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