Sprout haters don’t base your judgement on Brussel’s sprouts that have been boiled to a putrid mush – try roasting instead!  I’m sure this is the recipe to convert even the most zealous loathers but what would I know – I’ll let you decide ….

250g Brussel’s sprouts, trimmed & halved

80g chestnuts (e.g. Merchant Gourmet)

3 garlic cloves, crushed

1 tbsp. olive oil or salted butter

Zest of 1 lemon

2-3 drops doTERRA lemon oil (optional)

1 red chilli, finely minced

1 tsp. clear honey (or maple syrup if vegan)

1 tbsp. sage leaves, finely chopped

2 tbsp. freshly chopped parsley

Freshly ground black pepper

coarsely ground sea-salt

Serves 2

Pre-heat the oven to 180°C.  If you are using butter place the knob into your roasting dish and then pop in the oven for a minute or until melted.  Next add the sprouts and chestnuts; mix until everything is well coated in butter or oil and then roast for 12 minutes.  Add the chili, sage, lemon oil and honey, stir again and roast for a further 5-7 minutes or until the sprouts have started to turn a golden brown.  Remove from the oven, scatter with the lemon zest and parsley and then serve immediately.