roasted sprouts and lemon butter
 

Seek out small sprouts still on their stalk, which will keep well in a cool spot and cook quickly enough to preserve their delicate cabbage flavour. The lemon butter lightens the intensity of the roast.

serves 6
420g brussels sprouts
2 tbsp groundnut oil
90g butter roughly chopped
2 unwaxed lemons

Heat the oven to 220C (240C non-fan) and place a roasting tray inside to heat up. Halve the sprouts, coat them in the oil and season with 1 tsp salt and some pepper. Carefully pour them onto the hot roasting tray and cook for 10-15 minutes, or until tender and evenly charred.

Add the butter pieces to the hot sprouts, grate the zest of the lemons over the top and stir through the juice to taste. Best eaten immediately.