Roasted Brussels Sprouts with Toasted Almonds and Lemon

Shopping list

• 600 g Brussels sprouts — trimmed and halved

  Sub
• 2 tbsp extra virgin olive oil

  Sub
• 2 clove garlic — crushed

  Sub
• 1 pinch black pepper — to taste

  Sub
• 40 g flaked almonds

  Sub
• 1 piece lemon — zested

  Sub

Step by step

1. 1

   Preheat your oven to 200°C (180°C fan).

2. 2

   Toss the halved Brussels sprouts in a large bowl with the olive oil, crushed garlic and a generous pinch of black pepper until evenly coated.

3. 3

   Spread them cut-side down in a single layer on a large baking tray—don't crowd them or they'll steam instead of roast.

4. 4

   Roast for 20– 25 minutes, turning halfway, until the edges are deeply golden and crispy.

5. 5

   Meanwhile, toast the flaked almonds in a dry frying pan over medium heat for 2– 3 minutes, shaking frequently, until fragrant and lightly browned. Remove from heat immediately.

6. 6

   Transfer the roasted sprouts to a serving dish, scatter over the toasted almonds and lemon zest, toss gently and serve warm.