“Not just for Christmas, good enough to eat from the bowl as a snack, these roast sprouts are so moreish we reckon they’ll convert the haters!” wrote the chef on his website.

“Make them into a vegetarian main by stirring through some cooked quinoa or bulgur wheat.”

Ingredients

  • 1 kg Brussels sprouts
  • Two tablespoons extra virgin olive oil
  • One lemon
  • One teaspoon chilli flakes
  • Four tablespoons freshly grated Parmesan, or vegetarian hard cheese