Roasting Brussels sprouts is the way to convert any apprehensive taster who has been scarred during childhood by eating boiled sprouts. When roasted, the sprouts become sweet and buttery soft in the centre and crispy on the outside. Tossing the roasted sprouts in the salty-hot spicy combo of capers, anchovy and chilli is an optional extra that works well.

serves 4-6

700g Brussels sprouts, ends trimmed and tough outer leaves

extra virgin olive oil, for drizzling

sea salt

black pepper

1 small chilli, finely chopped (or ¼ teaspoon dried chilli flakes)

1 tablespoon salted capers

2 anchovy fillets, drained and chopped

¼ cup chopped flat-leaf parsley

Pre-heat the oven to 200°C (180°C fan-forced). Line two baking trays with baking paper. Rinse the capers to remove salt and drain on paper towel.

Remove 3-4 outer large leaves from each Brussels sprout and place in a bowl. Cut remaining sprouts in half and place in another bowl.  Drizzle about 2 tablespoons over the halved sprouts and the bowl of leaves then sprinkle with sea salt and ground pepper, Toss to coat well in the oil. Spread the sprouts in a single layer evenly over one baking tray and spread the leaves a single layer evenly on the other baking tray.

Roast the tray of halved sprouts for 25-30 minutes. 10 minutes before the end of cooking add the tray of leaves and roast until edges of leaves are crispy and golden brown. Transfer halved sprouts and leaves to a bowl.

If using, make the caper topping while roasting sprouts.  Heat one tablespoon of olive oil in a small frying pan over a medium heat. Add the chilli and capers, saute for a minute. Add the anchovy, stirring and mashing to mix well and cook for another minute. Add the mixture to bowl of the hot Brussels sprouts and toss to coat well. Scatter over the parsley. Serve straight away.

Recipe by Fiona Hammond, June 2022