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Salted honey smashed sprouts recipe

2 ratings

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

Serves 6
5 mins to prepare and 35 mins to cook
106 calories / serving
Vegetarian
Gluten-free
Dairy-free

Ingredients

500g Brussels sprouts
2 tbsp rapeseed oil
2 tbsp runny honey
zest 1 lemon, some reserved to garnish
1 sprig fresh thyme
1 tsp flaky sea salt, plus extra to finish

Each serving contains

Energy
435kj
106kcal 5%
Fat
6g 9%
Saturates
1g 3%
Sugars
7g 7%
Salt
0.5g 8%

of the reference intake
Carbohydrate 7.6g Protein 3g Fibre 3.2g

Method

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.