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Roasted Brussels Sprouts
- Serves
4
- Difficulty
Easy
- Ready in
40 min
Published 2018
Brussels sprouts get a bad rep, but as far as we’re concerned they’re one of the highlights of the festive season. The trick is cooking them just long enough so the skins char and caramelise. We throw radishes into the mix for their gorgeous pink colour, and use agave to sweeten the entire dish. Lovely.
Ingredients
350 g 200 g ½
Method
Trim and halve the Brussels sprouts, then transfer to a baking tray. Drizzle with a splash of olive oil, season with a pinch of salt and pepper and combine with your hands.
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