Ingredients
500g purple Brussels sprouts, trimmed and halved
2 tbsp olive oil
2 cloves garlic, finely sliced
1 tbsp maple syrup
½ tsp dried chilli flakes (or fresh chopped chilli if you like it hot)
Zest of 1 lemon
Salt & cracked black pepper to taste
Optional: Toasted almonds or walnuts for crunch
Optional: Feta or shaved parmesan to finish
STEP 1
Preheat your oven to 200°C (390°F) fan-forced.
STEP 2
Prep the sprouts: Toss the halved sprouts in a bowl with olive oil, garlic, maple syrup, chilli flakes, lemon zest, salt and pepper.
Roast: Spread them out on a lined baking tray (cut side down for max crispiness) and roast for 18–22 minutes until tender and caramelised on the edges.
STEP 3
Sprinkle over toasted almonds or walnuts, and crumble feta or shave parmesan on top while still warm.
STEP 4
Serve warm — as a side dish, tossed through a grain bowl, or piled onto sourdough with hummus for a fancy brunch.
Want to make it a meal? Add roasted chickpeas or grilled haloumi. Let me know if you’d like a dressing suggestion to turn it into a salad!
Recipe by Sarah Pearce