Roasted Brussels Sprouts

Method

1. 1

   Heat the oven

   Heat the oven to 220°C (200°C fan). Put a large, sturdy baking tray inside as it heats.

2. 2

   Season the sprouts

   In a bowl, toss the sprouts with the olive oil, salt and pepper until evenly coated.

3. 3

   Arrange the sprouts

   Carefully remove the hot tray and arrange the sprouts cut-side down in a single layer.

4. 4

   Roast until golden

   Roast at 220°C (200°C fan) for 18 to 22 minutes, until the cut faces are deeply golden and the centres are tender when pierced with a knife.

5. 5

   Add the garlic

   Scatter over the garlic and roast at 220°C (200°C fan) for 2 minutes, until fragrant.

6. 6

   Finish and serve

   Transfer to a bowl, toss with the maple syrup and lemon juice, and serve warm. The sprouts are ready when lightly glazed, bright with lemon and still crisp at the edges.

Tips

• Keep the sprouts in a single layer with a little space between them so they roast rather than steam.
• Arrange the cut sides against the tray for the best browning.
• Add the garlic only for the final 2 minutes, as it can burn during the longer roast.

Swaps

• Use melted butter instead of olive oil.
• Use honey instead of maple syrup.
• Use lime juice instead of lemon juice.

Storing

Refrigerate leftovers in an airtight container for up to 3 days and reheat on a baking tray in a hot oven until warmed through.