Roasted Brussels sprouts with garlic butter and Parmesan

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 4
Dietary: Egg-free Gluten-free Nut-free Pregnancy-friendly Vegetarian

Crispy, caramelised and coated in garlic butter, this is the ultimate way to cook your Brussels sprouts, Christmas or otherwise.

By Philippa Davis

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Ingredients

400g/14oz Brussels sprouts, cut in half
2 tbsp olive oil
50g/1¾oz butter, at room temperature
3 garlic cloves, crushed to a paste with a little salt
½ nutmeg, freshly grated
40g/1½oz Parmesan, finely grated
10g/⅓oz finely chopped parsley
1 tbsp fresh lemon juice
salt and freshly ground black pepper

Recipe tips

How-to videos

Method

Preheat the oven to 220C/200C Fan/Gas 7.
In a large mixing bowl, season the sprouts and toss with the olive oil.
Line a large baking tray with baking paper and spread the sprouts on top, cut-side down. Place on the middle shelf of the oven to roast for 10–15 minutes, or until the sprouts have softened underneath and coloured on top.
Carefully tip the hot sprouts back into the bowl and mix in the butter, garlic, nutmeg and Parmesan. Tip back onto the tray and roast for a further 10 minutes until golden-brown and crisp.
Sprinkle over the parsley and lemon juice, stir well and serve straight away.

Recipe tips

When roasting Brussels sprouts do line your baking tray with baking paper as directed as they will definitely stick if you don't.

To get ahead, follow the recipe to step 4, but after tossing in the butter, garlic, nutmeg and Parmesan put them in the fridge for up 24 hours. Roast for the final 10 minutes when ready to eat. Sprinkle over the parsley and lemon juice, stir well and serve hot.