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I’ve always liked Brussel 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…

Roasted Brussel Sprouts

Serves 4  


500g Brussel sprouts, outer leaves removed, trimmed and halved

Olive oil

Salt and pepper, to season


1. Preheat the oven to 220C with the broiler on

2. Lay a piece of wax or baking paper on a baking tray

3. Toss Brussel sprouts in olive oil, salt and pepper and spread in a single layer on the baking tray

4. Put in the middle rack of the oven and roast for 15 minutes

5. Flip over and roast for a further 10 minutes or until sprouts are dark brown and can easily be pierced with a fork

Tips and Hints

1. Serve immediately or on a flat plate if you like a bit of crunch; otherwise, serve in a bowl for a softer texture