- 225g/8oz Brussels sprouts, trimmed
- 2 tbsp olive oil
- 2 sprigs fresh rosemary, chopped
- 3 sprigs fresh thyme, chopped
- 2 garlic cloves, roughly chopped
- Preheat the oven to 180C/350F/Gas 4.
- Boil the sprouts in salted water for about 3-4 minutes, then drain.
- Heat the oil in an ovenproof frying pan and fry the sprouts along with the herbs and garlic for 1-2 minutes. Transfer the pan to the oven and continue to cook for 10-12 minutes, or until the sprouts are tender.
- Serve in a gratin dish.