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These little cabbage-babies from Belgium have a bad rap, and we understand they’re not always prepared properly. Enter: this dish, here to set the record straight.

You will need

Serves 4

  • 2 tablespoons extra virgin olive oil
  • 400 g Brussels sprouts, finely sliced
  • 1/2 cup slivered almonds
  • 2 cloves garlic, thinly sliced
  • 1/2 cup dried cranberries
  • 1 teaspoon finely grated lemon rind
  • 1 tablespoon mint, chopped


  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon wholegrain mustard
  • 2 teaspoons lemon juice
  • 1 teaspoon maple syrup

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10 mins to prep

15 mins to cook

  1. Step 1

    Preheat oven to 200°C.

  2. Step 2

    Spread Brussels sprouts over a large oven tray and drizzle with oil, coating them evenly. (Optional: add a sprinkling of salt and pepper if you so desire.)

  3. Step 3

    Roast them for 10 minutes, then add almonds and garlic and roast for a further 5 minutes or until the sprouts are lightly browned and crisp around edges.

  4. Step 4

    To make the dressing, mix all ingredients together in a small bowl.

  5. Step 5

    Toss cranberries, lemon rind, mint and dressing through the roasted mix and serve.

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