Hugh cooks up his favourite sprout recipe on River Cottage Christmas
Preheat the oven to 190°C/gas mark 5. Put the Brussels sprouts and shallots or onions into a large roasting dish, trickle over the oil and season with salt and pepper. Toss to coat then tuck in the thyme sprigs.
Roast for about 35 minutes, giving a good stir halfway through, until everything is a bit crispy, brown and caramelised.
Squeeze some lemon juice over the roasted sprouts, along with a sprinkling of fresh thyme, if you like.
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