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Roasted until golden and crisp with a crunchy, cheesy Parmesan crust, these sprouts will win over even the biggest sceptics. They're served with a zingy lemon and garlic yoghurt dip, and they're perfect as a side or a snack.
Sprouts
Lemon yoghurt dip
1.
Heat the oven to 220°C (200°C fan) and line a baking tray with baking paper.
2.
Toss the sprouts with the oil, garlic granules, pepper and half the Parmesan.
3.
Arrange them cut-side down on the tray and roast until golden and crisp underneath (20 minutes).
4.
Sprinkle over the remaining Parmesan and roast until melted and crispy (5 minutes).
5.
Meanwhile, mix the dip ingredients together.
6.
Serve the sprouts hot with the dip on the side.
7.
Air-fryer option: Air-fry the coated sprouts at 200°C, shaking halfway (12–15 minutes). Add the remaining Parmesan for the last 2 minutes.
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Storage information
Best eaten straight away while crisp. Leftovers can be covered and refrigerated for up to 2 days, then reheated in the oven or air fryer until steaming (5 minutes). Keep the dip covered in the fridge for up to 3 days. Not suitable for freezing.
Tip
Lower fat: Use 1 tsp oil and 20g Parmesan.
Cost-saving tips
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