Sort of a Sunday Roast

After a night on Old Rosie, I wasn't expecting to cook anything at all today. My plan was to just crack some of Linda Mc's quality frozen goods out of the freezer and whack in the oven until good and done, but I got an odd bout of proactivity and out of nowhere found myself facing the chopping board, knife in hand getting all cooky up in here.

I fancied something lentily, something roasty and also BBQy, but how to marry these things? Well, I'm glad you asked, this can be achieved with BBQ roasted cauliflower and brussel sprouts with some BBQ lentils. Obviously this totally still counts as a roast dinner, as stuff is still actually being roasted. Like, in the oven and everything. Yup. Definitely counts.

The lentils were a bit sweeter than I'd have usually liked, but were balanced out with a good bite from the mustard powder and chilli flakes, but obviously feel free to adjust to your tastes, and overall it was bloody delicious. I thought I'd made loads, but there's none left so apparently I'm really good at sprouts as they were favourites again. If you want people to eat their brussels, this one is the badger.

I'm going to shut up now, as there's quite a lot of ingredients in this one, and you'll all stop reading if I keep typing for too long.

(Despite the seemingly long list of ingredients, most of it is spices, so this is pretty easy. Give it a go!)

BBQ Roasted Brussels & Cauli with Saucy BBQ Lentils
Serves 5-6

for the lentils
1 onion, diced
1 parsnip, peeled & diced
6 garlic cloves, minced
2 ribs of celery, chopped
1 cup red lentils
1 cup green lentils
1 tsp mustard powder
1 tsp smoked paprika
1 tsp cumin
1 tsp coriander
sprinkling of chilli flakes
6 tbsp sugar
3/4 cup of vinegar
1 tin tomatoes
1 stock veggie stock cube
2 bay leaves
salt & pepper

for the roasted veg
1 cauliflower, broken into florets
2 handfuls of brussels, picked
150ml olive oil
2 tbsp nooch
1 tsp mustard powder
1 tsp smoked paprika
1 tsp cayenne
1 tsp garlic powder
1 tsp cumin
1 tsp coriander
1 tsp chilli powder
1 tsp piri piri seasoning
1 tsp salt
1 tsp black pepper

  1. Preheat oven to gas mark 5 and pop a large saucepan over a low heat. Pop some oil in it.
  2. Soften your onions, celery and garlic. Add your parsnip, lentils and vinegar, stir.
  3. Add in your tin toms, top up with water to above the lentils and mix.
  4. Throw in your stock cube, spices, seasoning, sugar &bay leaves and stir well. Bring to the boil and then turn down to a simmer. Simmer for at least 30 minutes or until your lentils are done to your liking.
  5. Whilst your lentils are bubbling away, lay out your sprouts and cauli bits in one layer on a baking tray.
  6. Mix your oil and all of the other ingredients together in a jug. Pour over the brussels and cauli and mix to coat fully. Pop in the oven and cook for about 30 mins or until browned and tender.
  7. Serve.
  8. Feel full, satisfied and like you're surprised how tasty lentils and brussels can be.
  9. Realise how ignorant you were, change your ways and go vegan.
  10. Or just resolve to eat more lentils and brussels.


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