The secret to brussels sprouts you'll actually crave come Christmas, and any time of the year really, is a perfect roast (creamy on the inside, crunchy outside) and crunchy toppings (toasted walnuts and fresh pomegranate seeds).
500g brussels sprouts, halved
300g parsnips, scrubbed and cut into rounds
3 tbsp olive oil
1 tsp salt
1/2 tsp ground pepper
1/2 lemon, juiced
50g pomegranate seeds
60g walnuts, toasted and chopped
Preheat your oven to 185˚C. Toss the brussels sprouts and parsnips onto a baking tray and coat with olive oil, salt and pepper.
Roast for 25-30 minutes, stirring half way through, until they're crispy and golden.
Top with a squeeze of lemon juice, pomegranate seeds, toasted walnuts and flaky sea salt.