Cast your mind back to childhood and your memory of brussel sprouts likely involves the unappetising, watery, overboiled version. Regularly topping ‘most hated vegetables’ lists, brussel sprouts have a bad reputation so it can be hard to convince your loved ones they should be eating them.

Enter our easy one-pan recipe that will have even the biggest sceptics convinced that these once poorly mistreated vegetables not only taste amazing, they’ll be wanting seconds. Our trick is simply to add a little crunch and sweetness.

This side dish works well alongside your favourite fish or meat and you can bulk it up by adding broccoli to the sprouts before roasting.

Then sit back and gloat as you give everyone the ‘I told you so’ face.


  • 250-300g brussel sprouts
  • 2 tbsp of olive oil
  • 1-2 tbsp of balsamic vinegar
  • 1 tsp of honey
  • Salt and Pepper to taste


Preheat the oven to 180ºC (fan-forced). Chop off the base of the sprouts, remove the outer leaves and wash them. Cut in half then toss with olive oil, salt and pepper in a roasting tray. Place in the oven, turning after 15-20 minutes to ensure they brown all over. When golden, after around 30-40 minutes, remove from oven and toss with honey and balsamic. Serve while still hot.

If this has given you a taste for brussel sprouts and you want more, check out Fad Free Kitchen’s 15-minute chicken and mixed greens stir-fry.

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Dinner, Sides, Vegetables, Vegetarian


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