800g brussels sprouts
3 tablespoons olive oil plus extra for drizzling
¼ cup capers
2 tablespoons caper-pickling juice(if not using brined capers,use white wine vinegar instead)
Juice of 1/2 lemon

Brussels sprouts aren’t to everyone’s taste but I adore them, especially with the hint of caramelisation. I think they are at their best when roasted, which allows the sweetness to come through.


1.Preheat the oven 200C.
2.Remove the outer leaves of the brussels sprouts then cut each sprout in half.
3.Put onto an oven tray lined with baking paper and drizzle generously with olive oil.
4.Season with salt and pepper and roast for 30 minutes ,turning them over halfway through.
5.Meanwhile,dry the capers on paper towels then fry in the olive oil until crisp.
6.Scoop the capers out from the oil and drain on paper towels.
7.Drizzle the caper-pickling juice and the lemon juice over the brussels sprouts with salt and pepper and scatter with fried capers.

Recipes & Food Styling Ginny Grant / Photography Aaron McLean / Styling Ellen J Hemmings

Leave a Reply

Your email address will not be published.