Roasted Brussels Sprouts with Lardons

You don’t need to boil Brussels sprouts before roasting. Roasting them straight from raw actually helps them develop a crisp, caramelised exterior and a naturally sweet flavour. 

However, lightly blanching (briefly boiling them for a few minutes, then cooling) can be helpful, especially for larger sprouts. This step softens the dense centre, reduces bitterness, and helps them cook more evenly while still crisping up in the oven.

To get perfectly crispy Brussels sprouts:

• Roast at a high temperature (around 200–220°C) to encourage browning.
• Cut them in half and place them cut-side down for maximum contact with the tray.
• Don’t overcrowd the tray – spacing allows them to roast rather than steam. 
• Dry them well before cooking, as excess moisture prevents crisping. 

These steps help create that contrast of crispy edges and tender centres.

Roasted Brussels sprouts pair well with a mix of rich, fresh, and acidic flavours:

• Meats: roast chicken, steak, pork, or bacon
• Fish: salmon or white fish
• Vegetables: potatoes, carrots, or squash
• Flavours: lemon, balsamic vinegar, Parmesan, nuts or cranberries 

Balancing their slightly bitter, nutty flavour with something rich or tangy works especially well.

Trim the base and remove any loose outer leaves, then cut the sprouts in half (or quarters if large).

Cutting them helps them cook more evenly and creates a flat surface that browns and crisps up in the oven. It also allows heat to reach the centre more effectively, preventing undercooked cores.

Yes, it’s important to wash Brussels sprouts before cooking. Rinsing them removes dirt, bacteria, and any pesticide residue that may be present from growing and handling.

After washing, dry them thoroughly before roasting. This helps them crisp up properly rather than steam in the oven.