brussel-sprouts (2)

Roasted Brassicas

3 ingredients, 10 mins, serves 4


​1/2 kg Brussels sprouts
2 tablespoons cold pressed rapeseed or extra virgin olive oil
1 tbsp jalepeno chilli roughly chopped


Preheat the oven to 200ºC
Trim and halve the brussels sprouts, then place in a large roasting dish. Add the oil, then sprinkle with the chilli and a pinch of sea salt and black pepper. Shake the tray gently to coat.
Roast in the oven for 10 minutes – the sprouts should start to caramelise in places; using a spatula move the sprouts about to ensure even roasting and roast for a further 15 minutes, until the sprouts are crispy and golden on the outside but tender inside.