Recipe
Balsamic Glazed Brussels Sprouts
Roasted Brussels sprouts with a glossy balsamic and honey glaze, finished with Parmesan.
Ingredients
Method
10 mins prep25 mins cook35 mins total
Heat the oven to 200°C (180°C fan). Trim the Brussels sprouts, halve them lengthways and pat dry.
Toss the sprouts with the olive oil, salt and black pepper, then arrange them cut-side down in a single layer on a baking tray.
Roast for 20–25 minutes, turning the tray halfway through, until the edges are browned and the sprouts are tender.
Meanwhile, put the balsamic vinegar and honey in a small saucepan. Simmer over medium heat for 5–7 minutes until reduced and lightly syrupy.
Transfer the roasted sprouts to a serving dish, pour over the warm glaze and toss gently. Finish with the Parmesan and optional red pepper flakes, then serve.
Notes
Serve alongside roast chicken, turkey or a vegetarian main. Reduce the glaze until it coats the back of a spoon, but do not let it catch.
About this recipe
Roasted Brussels sprouts become crisp at the edges before being tossed with a glossy balsamic and honey glaze. Parmesan adds a savoury finish to this easy side dish.
