These crisp roast sprouts with a manchego crust bring a creative twist to a classic side dish. Tossed in olive oil, smoked pimenton and honey, the brussels are roasted until caramelised and crisp, which helps to balance the smoky and sweet flavours. Fresh oregano and grated garlic add an extra dimension, while a good scattering of manchego gives them a golden, savoury crust.
This simple yet flavourful dish is perfect for sharing and makes a fantastic addition to any meal, festive or otherwise. It's also a fresh and easy way to enjoy brussels sprouts.
Put the sprouts in a roasting tin, toss with them with the oil, pimenton and some seasoning to taste, then roast for 25-30 minutes, until they are tender and slightly crisp.
Once the sprouts are ready, tip them into the honey mix and toss; keep the roasting tin. Scatter three-quarters of the cheese over the base of the roasting tin, then arrange the sprouts on top in a single layer.
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