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Whether you love them or hate them, these salted honey sprouts are sure to get mouths watering. Crispy, salty and herby, these Brussels will be the talking point of your Christmas table. See method
of the reference intake Carbohydrate 7.6g Protein 3g Fibre 3.2g
Bring a pan of water to the boil and add the sprouts, cooking for 6-8 mins until fork tender. Drain well and allow to cool in the colander for 5 mins.
Preheat the oven to gas 6/200˚C/180˚C fan.
Tip onto 1 large or 2 medium baking trays and use the base of a glass measuring jug or a jar to press down until slightly flattened.
Stir together the oil, honey, lemon zest and thyme leaves for the sauce. Drizzle evenly over the sprouts. Sprinkle over the salt.
Put into the oven to roast for 10 mins, turn the sprouts over and cook for another 10-15 mins until beginning to brown and char at the edges.
Lift into a warmed serving dish and sprinkle with a little extra lemon zest and salt before serving.
See more Vegetarian Christmas recipes
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