These sprouts are crunchy and moreish, says Ella Walker
Salt and pepper, to tasteSalt and pepper, to taste2. Peel the outer layer of the sprouts and give them a good wash. Bring a large saucepan of salted water to the boil, add the sprouts and parboil for 10 minutes until semi-soft. Careful the sprouts don’t turn a dull green which means they have been overcooked. Drain well.3. Line a large baking tray with baking parchment, then spread the Brussels sprouts over the parchment.
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