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.

More stories you might like:
Recipe: Ruth Pretty's Cheese Toasts with Salmon & Tarragon

NZ Life and Leisure This article first appeared in NZ Life & Leisure Magazine.
Discuss This Article
Send this to a friend