Brussels sprouts in a Clementine and honey sauce

Preheat the oven to 230°C/gas mark 8. Trim and halve the larger Brussels sprouts, leaving the smaller ones whole, then place them in a large saucepan. Cover with boiling water and bring to the boil. Simmer for 5 mins, then refresh with cold water. Place the sprouts in a roasting tray and add half of the oil and the melted butter, as well as salt and pepper. Halve 2 of the Clementines, add to the tray and mix to coat all in the oil and butter. Roast for 25 mins. In the meantime, juice the remaining Clementines into a small bowl, and add the remaining oil and the honey. Season with a little salt, and add half the thyme leaves. Whisk to combine. Transfer the Brussels sprouts to a serving dish and dress with the Clementine mixture. Garnish with the remaining thyme leaves.

1kg Brussels sprouts 4 Clementines 1 tsp honey 4 tbsp olive oil 25g butter, melted 15g fresh thyme sea salt and black pepper