Recipe: Ruth Pretty’s Brussels Sprouts with Honey & Toasted Pepitas
Fresh brussels sprouts are the star of the show in this healthy-yet-tasty side dish.
Recipes: Ruth Pretty Styling & photos: Carolyn Robertson
Serves – 6
480g small/medium brussels sprouts, bases trimmed, outer leaves discarded, halved lengthwise
3 tablespoons olive oil
½ teaspoon flaky sea salt
⅛ teaspoon freshly ground black pepper
2 tablespoons liquid honey
3 tablespoons pepitas (pumpkin seeds), lightly toasted
Heat oven to 180°C.
Cook the brussels in boiling water for 1 to 2 minutes. Drain and refresh in cold water. Drain on paper towels, then toss with the olive oil, salt and pepper.
Roast, cut sides down, on a shallow tray for 25 to 30 minutes, until the cut sides are golden brown and the insides are tender. Don’t turn during cooking.
Arrange the sprouts on a platter and season with more salt and pepper. Drizzle with honey and sprinkle with pepitas.