Thyme & Banana Loaf with Caramel Drizzle
A moist banana loaf lifted with fresh thyme and finished with a glossy caramel drizzle for a quietly elegant twist on a classic bake.
Brussels Sprouts with Bacon & Balsamic Glaze
These Brussels sprouts roast until caramelised at the edges, while bacon turns crisp and savoury in the same pan, so the flavours build naturally as they cook.
A quick balsamic-honey glaze brings gentle sweetness and acidity to balance everything, making this an easy side for roast dinners, festive meals, or weeknight plates.
Method
10m25m35m
- Heat the oven to 220°C / 200°C fan. Line a large tray with baking paper.
- Toss the Brussels sprouts with olive oil, salt and pepper on the tray in a single layer.
- Scatter the chopped bacon over the sprouts and roast for 22-25 minutes, turning once halfway, until the sprouts are deeply golden and the bacon is crisp.
- While the tray roasts, add balsamic vinegar and honey to a small pan. Simmer for 2-3 minutes until lightly syrupy. Stir in Dijon mustard if using.
- Transfer the roasted sprouts and bacon to a warm serving bowl.
- Drizzle over the balsamic glaze and toss gently to coat.
- Finish with chopped parsley and extra black pepper, then serve immediately.
Ingredients
- 700 g Brussels sprouts trimmed and halved
- 1 tbsp Olive Oil for roasting
- 1 tbsp Honey or maple syrup
- 200 g Streaky Bacon chopped into bite-size pieces
- 2 tbsp Balsamic vinegar for glaze
- 1 tsp Dijon Mustard optional, for extra depth
- 1 tbsp Fresh parsley finely chopped, optional garnish
- 1/4 tsp Black Pepper freshly ground
- 1/2 tsp Sea Salt or to taste
Notes
For extra crisp sprouts, avoid overcrowding the tray and roast in a single layer.
If your bacon is very salty, reduce added salt and season again after roasting.
For a vegetarian version, skip the bacon and add toasted walnuts for crunch.
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