Sprouting success

I love roast dinners.  I think, during the summer, we avoid the stodgy hot foods.  But, now the cold air has finally arrived, it is time for roast Sunday dinners again.  I did my big Yorkshire pudding in a roasting tin.  Then roasted some potatoes in butter, and the green pumpkin.  That was really nice, much better than the horrid Halloween pumpkins.  But the real success was roughly chopped sprouts, blanched for four minutes, added to slow fried onions (lots) and some grated ginger and squeezed lime.  It was really tasty.  The kids ate it even.