Brussels Sprouts with Honey & Toasted Pepitas

480g small/medium brussels sprouts, bases trimmed, outer leaves discarded, halved lengthwise

3 tablespoons olive oil ½ teaspoon flaky sea salt ⅛ teaspoon freshly ground

black pepper

2 tablespoons liquid honey 3 tablespoons pepitas (pumpkin

seeds), lightly toasted

Heat oven to 180°C. Cook the brussels in boiling water for 1 to 2 minutes. Drain and refresh in cold water. Drain on paper towels, then toss with the olive oil, salt and pepper.

Roast, cut sides down, on a shallow tray for 25 to 30 minutes, until the cut sides are golden brown and the insides are tender. Don’t turn during cooking.

Arrange the sprouts on a platter and season with more salt and pepper. Drizzle with honey and sprinkle with pepitas.

Serves 6