A new favourite sprouts recipe

Roasted Brussels sprouts with halloumi, pomegranate and mint

In a recent newsletter I asked which seasonal veg you would most like recipe inspiration for and Brussels sprouts were the clear winner. So here is an easy, fuss-free sprout recipe for you (only 5 minutes hands-on time, the oven does the rest). If anything can convert the sprout haters out there it’s got to be crispy, salty nuggets of halloumi, hasn't it?!

Roasted Brussels sprouts with halloumi, pomegranate and mint

Feeds 4 as a side, takes 25 minutes (only 5 minutes hands-on)

500g Brussels sprouts, halved
3 tbsp olive oil
250g halloumi, cubed and patted dry
Seeds from 1 small pomegranate
Handful of mint leaves
Sea salt and black pepper

Preheat the oven to 220C. Toss the sprouts with 2 tbsp olive oil, salt and pepper. Spread out on a large tray and roast for 10 minutes until lightly golden. Add the halloumi, drizzle with the remaining tbsp olive oil and return to the oven for another 10 minutes until the sprouts and halloumi are both golden and crispy at the edges.

Sprinkle over the pomegranate seeds and mint then serve straight away.