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Roasted Brussels sprouts with spelt spaetzle
30 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 497
  • Fat about 15g
  • Carbohydrates about 64g
  • Protein about 20g
This is needed
This is needed for 4 people
Spaetzle dough
  • 200 g light spelt flour
  • 0.25 tsp turmeric
  • 150 g wholemeal spelt flour
  • 1 tsp salt
  • 3.5 dl water
Brussels sprouts
  • 800 g Brussels sprouts, halved
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp rosemary, finely chopped
  • 1 tsp salt
To prepare the spaetzle
  • olive oil for frying
  • salted water, boiling
  • 1 organic lemon use grated zest and 1 tbsp of juice
  • a little pepper
To serve
  • 4 tbsp pecan nuts, coarsely chopped, toasted
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And that's how it's done
And that's how it's done
Spaetzle dough
Mix the flour, salt and turmeric in a bowl, create a well in the middle. Gradually pour the water into the well while stirring, mix with a risotto spoon and beat until the dough starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins.
Brussels sprouts
Mix the Brussels sprouts with all the other ingredients up to and including the salt, spread on a baking tray lined with baking paper.
To bake:
Approx. 20 mins. in the centre of an oven preheated to 220°C.
To prepare the spaetzle
In batches, spread the dough onto a wet chopping board using a spatula. Scrape off long, thin strips of dough and drop them straight into the boiling salted water. Keep dipping the spatula in the boiling water. As soon as the spaetzle rise to the surface, remove with a slotted spoon and keep warm. Prior to plating up, heat a dash of oil in a frying pan. Fry the spaetzle in batches, mix in the lemon zest, lemon juice and pepper.
To serve
Plate up the spaetzle, top with the Brussels sprouts, garnish with the pecan nuts.