Roasted in a super hot pre-heated oven, these sprouts turn out crispy and charred on the outside and cooked but still hold there bite on the inside. No over boiled, bitter sprouts here! They're perfect roasted as they are with lots of flakey sea salt, but I finish them off here with some balsamic vinegar and honey to add some tang and sweetness.
Total time to make : 30 - 35 minutes
Time to prep : 10 minutes
Time to cook : 20 - 25 minutes
Servings : 6 as a side
800g Brussels sprouts
2 tbsp olive oil
1 tsp flakey sea salt
1 tbsp balsamic vinegar
1 tbsp honey
Salt and pepper, to season
Pre-heat a fan oven to 220ºC (240ºC conventional oven/gas mark 9).
Prepare the Brussels sprouts by removing the woody base with a sharp knife and any bruised outer leaves. Slice them in half (or quarters if they're very large) - keeping them all roughly the same size. Don't worry if some split or leaves come off, these are the ones that will turn deliciously crispy in the oven.
Put the sliced sprouts in a large roasting tin and toss with the olive oil and salt. Roast in the oven for 20 - 25 minutes until bronzed and golden and any loose leaves turn crispy. Give the roasting tin a good shake half-way through to ensure they're they evenly roasted.
Remove from the oven and drizzle over the balsamic and honey, giving the tray another good shake so that they're evenly coated. Season with black pepper and serve as they are or with a squeeze of lemon (trust me on this) and a sprinkling of parsley.
5g fat, 21g carbs, 4g protein
Good to know:
Keep for up to 3 days in the fridge