Let’s be honest—Brussels sprouts get a bad rap. But done right? They’re a total crowd-pleaser. Crispy on the outside, soft in the middle, and packed with flavour—this is the kind of side dish that disappears before the roast is even carved.

This is Phil’s go-to recipe when the weather cools down and he’s cooking up a hearty dinner at home. Quick, simple, and perfect with everything from roast chicken to sausages and mash, these sprouts might just change a few minds around your table

? Ingredients

• 500g fresh Brussels sprouts

• 2 tablespoons olive oil

• Salt and pepper, to taste

• Optional: garlic powder, balsamic vinegar, or grated Parmesan

? Method

1. Preheat your oven to 200°C (fan bake).

2. Trim the sprouts – Cut off the ends and remove any yellow outer leaves. Then halve them for extra crispiness.

3. Toss with olive oil, salt and pepper in a large bowl. Add garlic powder or a pinch of chilli flakes if you like a kick.

4. Spread out on a baking tray, flat side down. Make sure there’s space between them so they crisp, not steam.

5. Roast for 20–25 minutes or until golden brown and crispy on the edges.

6. Finish with a drizzle of balsamic or a sprinkle of Parmesan if you’re feeling fancy.

?‍? Phil’s tip:

“Don’t overcrowd the tray—crispy edges are the secret. And yes, they taste even better when you’re wearing warm merino socks.”

? Pair with:

Dinner by the fire, a thick pair of possum-merino socks, and maybe a cheeky glass of red.