You either love them or you hate them. I love them! If you do too but the kids aren't sure, give this little variation a go. Serves 4-6 as a side.


500g Brussel sprouts, trimmed and halved if large

2 eggs

½ cup panko breadcrumbs

1 cup grated Parmesan cheese

1 tsp garlic powder

½ tsp salt

¼ tsp pepper

Cooking spray


  1. Preheat oven to 220˚C. Line a large baking sheet with baking paper.

  2. Bring 2 inches of water to a boil in a pot fitted with a steamer basket. Add Brussel sprouts, cover, and steam until tender (5-7 minutes) Transfer to a paper towel lined plate and pat dry.

  3. Lightly beat eggs in a shallow dish. In another dish, mix together the breadcrumbs, Parmesan, garlic powder, salt and pepper.

  4. Roll each sprout in the eggs mixture to coat completely and allow excess to drip off. Roll them in the breadcrumb mixture to coat completely and place onto the baking sheet ensuring you leave space between them. If you there’s not enough room, cook them on 2 baking sheets.

  5. Bake until golden brown and tender (15-18 minutes) turning once.


Look for small Brussels sprouts for this quick and easy side dish. If you can only find large sprouts, cut them in half for more manageable bites.


My mum cooked a lot of cauliflower when I was growing up and I’ve always loved it. Roasting isn't usually the first cooking method you think of for cauliflower, but the results are really delicious. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavour. Yum!! :)

Serves 4-6 as a side.


1 large head of cauliflower

2 tbsp extra virgin olive oil

1 tsp dried marjoram

¼ tsp salt

Ground pepper to taste

2 tbsp balsamic vinegar

3 cloves of garlic, crushed

½ finely grated Parmesan cheese


  1. Preheat oven to 220˚C

  2. Toss the cauliflower, oil, marjoram, salt and pepper together in a large bowl. Spread on a large baking sheet and roast until the cauliflower starts to soften and brown on the bottom (15-20 minutes)

  3. Put the balsamic vinegar and garlic in large bowl. Remove cauliflower from the oven and toss in balsamic mixture.

  4. Return to the oven, sprinkle with the Parmesan and roast further until the cheese is melted and any moisture has evaporated (5-10 Minutes)


I find lot of people aren’t too familiar with cooking with eggplant but this is a really simple and delicious recipe to get you started. Serves 4 as a side.


2 medium to large eggplants

¼ cup white miso (Shiro) paste*

2 small red chillies, deseeded and finely chopped

¼ cup mirin*

1 tbsp caster sugar

2 tbsp oil (rice bran oil or grape seed oil are good options for this dish)

Chopped spring onion and toasted sesame seeds to serve


  1. Preheat oven to 200˚C. Line a baking tray with baking paper.

  2. Halve eggplants lengthways. Using a small sharp knife, score the eggplant flesh into a honeycomb pattern, ensuring you don’t cut through the skin.

  3. Place miso, chillies, mirin and sugar in a small bowl and whisk to combine. Set aside.

  4. Heat oil in a large non-stick frying pan over a medium heat. Place eggplants flesh side down and cook for 2-3 minutes until golden.

  5. Transfer flesh side up onto a baking tray. Spoon the miso mixture over the eggplants and roast for 25-30 minutes.

  6. Top with spring onions and toasted sesame seeds and serve.

*White miso (Shiro) paste and mirin is available in supermarkets.