If you think you don’t like Brussels sprouts, you are definitely wrong.
Roasting Brussels turns them into a completely different vegetable. Nutty, sweet and a little crisp, these little beauties are well-placed to convert.
To make these, all you need to do is preheat your oven to 425F / 220C / 200C Fan. Cut the ends off the Brussels sprouts and slice them in half lengthwise, through the stem. Get rid of any loose or discoloured leaves, then tumble the Brussels on to a baking tray. Drizzle with olive oil and sprinkle over lots of salt and pepper. Roast for 20 minutes, until browned and crisp. Serve warm or at room temperature.
Roasted Brussels sprouts are a perfect side dish for any roast dinner, stew, savoury pie or even alongside a nice steak.
Caroline Feeds 
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