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I’ve always liked Brussels sprouts (as long as they’re weren’t boiled to death) – but I’m probably the exception to the rule. However, I have discovered that by roasting them, you can sway the opinion of even the staunchest skeptic (aka the other half). So, have a go and let me know what you think.

More Side Dish Recipe

Roasted Brussels Sprouts

The char and crisp of roasted brussels sprouts are what sets these apart from the stodgy boiled counterparts that gave brussels sprouts a bad name.

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Course Side Dish

Servings 6 serves

Ingredients

500 g Brussels sprouts outer leaves removed, trimmed and halved
Olive oil
Salt and pepper to season

Instructions

Preheat the oven to 220C with the broiler on
Lay a piece of wax or baking paper on a baking tray
Toss Brussels sprouts in olive oil, salt and pepper and spread in a single layer on the baking tray
Put in the middle rack of the oven and roast for 15 minutes
Flip over and roast for a further 10 minutes or until sprouts are dark brown and can easily be pierced with a fork