River Cottage

Hugh cooks up his favourite sprout recipe on River Cottage Christmas

Serves 4

• 400g Brussels sprouts, trimmed and halved (or whole if small)
• 350g shallots or small onions, peeled and halved or quartered
• 3 tbsp rapeseed oil
• Several sprigs of thyme
• Squeeze of lemon juice
• Sea salt and freshly ground black pepper

1. 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.

2. Roast for about 35 minutes, giving a good stir halfway through, until everything is a bit crispy, brown and caramelised.

3. Squeeze some lemon juice over the roasted sprouts, along with a sprinkling of fresh thyme, if you like.