Take a couple of cups of Brussels sprouts.
Cut into halves, and remove any loose, manky-looking leaves.
Scatter onto a roasting tray lined with baking paper, then drizzle with olive oil and a generous sprinkle of sea salt, and cracked black pepper.
Roast for about 10-15 minutes at 200C.
Meanwhile, make the dressing. You will need:
- 3 tablespoons of olive oil
- 1 teaspoon of dijon mustard
- 1 garlic clove, finely chopped
- 1 tbsp white wine vinegar
- zest and juice of half a lemon
- salt and pepper
- a couple of tablespoons of chopped parsley
- a couple of tablspoons of roughly chopped, or sliced, almonds
Simply whisk together the oil, mustard, garlic, lemon zest and juice, and salt and pepper. Taste and adjust as necessary - you may need more lemon juice or more oil. Then stir through the almonds and the parsley.
Remove Brussels sprouts from the oven, drizzle over the dressing, and enjoy!