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Roasted sprouts with walnuts, stilton and honey

Prep Time
Cook Time
30 minutes

Brussels sprouts are at their peak during the holiday season, but they make a fabulous addition to virtually any dish, from cosy roasts to fresh winter salads. This delicious side dish, glistening with honey and bursting with rich flavours, will win over even the biggest Brussels sprout haters!

Both Brussel sprouts and walnuts are a great source of omega-3 in the form of ALA (to read more about the different types of omega-3, link back to this article here). While the ALA form of omega-3 is not as readily used in the body as EPA and DHA (found in marine algae and fish), it can still be utilised so it's a good idea to include them in your diet, especially if you cannot or choose not to eat fish. These wonder foods also contain a range of other vital nutrients which have their own roles in controlling inflammation, including vitamin C, K, E and fibre.


  • 100g Brussel sprouts
  • 30g Walnut halves
  • 30g Stilton cheese (if you are not a fan of Stilton cheese, you can use feta)
  • 1 tbsp honey
  • Olive oil
  • Salt and pepper
  • Zest of ½ lemon (optional)


  1. Trim and halve the sprouts. Place on a baking tray, drizzle with olive oil and season. Bake in the oven at 170c for 15-20 minutes.
  2. In the last 5 minutes of cooking time, remove the tray from the oven. Add the walnut halves and drizzle everything with honey. Return to the oven for another 5 minutes or until the sprouts are tender and the nuts are slightly browned.
  3. Remove from the oven and crumble over the stilton. Sprinkle over the lemon zest, if using.

This is one of my absolute favourite ways to use sprouts and I can’t wait to hear what you think! Share your photos with us on social media, or simply drop them in the comments below.



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