Caramelised Honey Balsamic
Prep time: 30 minutes
Ahhh, brussel sprouts! That little green veggie used to torture kids across the globe! It doesn’t have to be this way though as we have re-discovered the taste of the Brussel! Enjoy this quick-and-easy side dish recipe of oven-roasted Brussels sprouts with caramelised honey balsamic vinegar, olive oil and lightly seasoned with salt and pepper.
This recipe is vegetarian, gluten-free and a popular Christmas special!
To squash all the sprout doubters out there, follow our recipe twist of the old traditional boiled sprouts!
- 500g Brussel Sprouts
- 2 tablespoons olive oil
- 4 tablespoons Lirah caramelised honey balsamic vinegar
- Salt & pepper to taste
- Preheat the oven to 200 degrees. Place the Brussel sprouts in an oven proof dish lined with baking paper. Add any loose leaves, they go lovely and crispy when they’re roasted.
- Add the 2 tablespoons of olive oil, two tablespoons of honey balsamic and salt & pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned. Toss once during roasting but keep a close eye on them as they can overcook very quickly! Remove from the oven, drizzle immediately with the remaining 2 teaspoons of balsamic vinegar, and toss again. Taste for seasoning and serve hot.
- If you want to get creative, then add some grapes and thyme to your roasting dish then toss in some walnuts before serving. The sweetness of the red grapes brings out the zests in the sprouts. A truly memorable dish!