Roasted Brussels Sprouts with Rosemary, Charred Lemon and Garlic Cloves

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This dish is super simple and is packed with bags of flavour! They can convert even the most anti-brusselsprout eaters…crispy on the outside and juicy and tender on the inside! 

Preparation time: 1 hour (including cooking time)


  • 240g Brussels Sprouts
  • 3 Garlic cloves (skin on)
  • 10g Rosemary
  • 1 Lemon halved
  • Salt
  • Pepper
  • 3 tbsp Olive Oil


  1. Preheat the oven to 200 degrees celsius
  2. Wash and trim the sprouts
  3. Place the sprouts in a baking dish and place the lemon halves snuggly sideways in-between the sprouts
  4. Sprinkle with salt and pepper, pop in the garlic cloves and sprinkle the fresh rosemary leaves on top
  5. Add the olive oil and toss well
  6. Place in the oven at 200 for 30 minutes
  7. Reduce to 160 degrees celsius for a further 10 minutes (or leave at 180 if the sprouts are still not tender to a sharp knife)
  8. Enjoy my Little Peas!

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