Preheat the oven to 180oC/160oC fan/ 350oF.

Remove the base and any dirty outer leaves of the Brussels sprouts. Cut the sprouts in half and toss onto a large baking tray or roasting dish. Cut the garlic bulb in half along its equator, place onto the baking tray. Cut a lemon into quarters and toss onto the baking tray too. Drizzle with the olive oil then sprinkle with salt and pepper. Mix together using your hands to coat everything in the oil and seasonings.

Roast for 20 minutes then remove from the oven and scatter on the almonds. Roast for a further 5-10 minutes until the almonds have started to colour and smell toasty.

Remove from the oven, squeeze over the lemon juice (careful – it’ll be HOT! I use tongs or a lemon squeezer to do this). Sprinkle with the parmesan. Squeeze out all of the cloves of garlic onto the tray, discarding the papery skin. Serve hot as a side or, if you’re me, over a bed of bacon-less spaghetti carbonara!