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

INGREDIENTS

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

METHOD

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.

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