Meanwhile, trim the Brussels sprouts of any bad leaves and trim the bases, then score a cross into each, penetrating to about 4mm.
Add the sprouts to the boiling garlic and
Spread the butter over the base of a roasting dish and place the rosemary in it, then tip the vegetables on top. Drizzle with the maple syrup, season with flaky salt and lots of ground pepper and add the hot water. Seal the dish tightly with foil and
Take the foil off, mix it all up and continue to
© 2007 Peter Gordon. All rights reserved.