I love vegetables but I have never really enjoyed Brussel sprouts, until now.

This recipe is basic, but I have added whole garlic and fresh rosemary to my sprouts before and it always comes out divine. The crispy outer and the nutting interior is what makes this dish the perfect side. I usually enjoy it with pumpkin mash in the evenings, or sweet potato mash in the day.

Did you know: Brussel sprouts originate from the cabbage family. Basically it’s a bunch of tiny cabbages. They’re low in calories and rich in protein. One cup of raw Brussel sprouts meet the recommended daily requirements for vitamin C and vitamin K.

Ingredients

1 bag brussel sprouts (Roughly 3-4 cups)

rough salt to taste

chilie flakes (can omit)

1 onion, halved and cut into 8 quarters

fresh tyme (2 sprigs)

1 tbsp olive oil

lemon juice

Method

1. Preheat oven to 160 degrees.

2. In a baking dish, arrange brussel spouts, onion and thyme in there.

3. Drizzle olive oil over your veggies and give it a quick toss.

4. Sprinkle with chilie flakes.

5. Bake for 20 minutes before tossing.

6. Grill for another 4-5 minutes until there’s crispy, charred leaves.

7. Drizzle with lemon juice and enjoy warm with any main course.