Gluten-free recipes that actually taste good

Butternut recipes

Butternut-and-ricotta cake

30 minutes

Hot drink

Spicy Chai

20 minutes

Salty brussels sprout chips

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

600 g fresh Brussels sprouts
coarse salt, for sprinkling
2 T olive oil
dried chilli flakes, for serving

Method

Preheat the oven to 180ºC.

Trim the base off the Brussels sprouts and discard. Peel the green leaves off the Brussels sprouts and set aside. Do not use the inner leaves as they are bitter. Divide the leaves into three batches.

Spread the first batch of leaves onto a baking tray, sprinkle with salt and drizzle with olive oil. Use your hands to evenly coat the leaves with the salt and the oil.

Bake for 3–5 minutes. Remove the leaves from the warm tray and set aside. Repeat with the remaining batches of leaves.

To serve, mix some salt with the chilli flakes and serve on the side.

For more of Abi's delicious cabbage recipes, try these.

Spinach lasagne

Air-fryer nachos

Home-made chips

Braised brinjal and onion with hardboiled egg

Pan-grilled smashed chicken fillets with green herb sauce

Triple-chocolate dessert

Harissa lamb chops with blistered tomatoes on skewers

Butternut-and-ricotta cake

Homemade ginger beer

Incir Tathsi Figs stuffed with walnuts

Braaied yellowtail with apricot ginger glaze

Spicy Chai

Steamed Indian bread with tomato relish and curry-leaf butter

Pad Thai garnished with lemongrass, lime, coriander and spring onions

Salty brussels sprout chips

Salty brussels sprout chips

Ingredients

Method