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 : 25 minuted
Time to prep : 5 minutes
Time to cook : 20 minutes
Servings : 4 as a side
Ingredients
750g Brussels sprouts
2 tbsp olive oil
1 tsp flaked sea salt
Pepper, to season
1 tbsp balsamic vinegar
1 tbsp honey
Fresh herbs, such as parsley
Method
Pre-heat a fan oven to 220C
Prepare the Brussels sprouts by removing the woody base with a sharp knife and any bruised outer leaves and 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. They'll turn crispy in the oven
Put the sliced sprouts in a large baking tray and toss with the olive oil, salt and a few cracks of black pepper. Roast in the oven for about 20 minutes. Shake baking tin half way through to roast evenly
Remove from the oven and drizzle over the balsamic and honey, giving the tray another good shake so that they're all evenly coated
Nutritional Information
(per serving)
160 calories
7g fat, 21g carbs, 6g protein
Good to know:
Keep for up to 3 days in the fridge