Brussel sprouts are not just for Christmas!
Still in season and at their best roasted with spices and sweetness for a delicious contrast to their bitter undertones.
Olive oil and sausage meat provide the fat that brassicas love. (I never ever boil anything from the cabbage family – thank you @nigelslater for teaching me this revelatory truth!)
Harissa paste is one of my favourite shortcuts to adding flavour and spice in seconds.
Honey adds just the right sweet touch.
Don’t forget to season generously.
Roast until you see some charred edges (stir to coat with the flavoured oil half way through).
PS. If you hate sprouts you must try this! (I used to hate them too. Not anymore!)
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