OK, so you may have had enough of them by now, but if there’s one festive food you can definitely include in a January health-kick, it is of course the humble sprout. High in antioxidants, fibre and vitamin K, they’re also incredible versatile, suitable for a host of different meals.
Brussels sprouts also give a welcome break from high sugar, fat and processed foods that may have crept into the fridge through all the celebrations. If you’re in the mood to keep things simple and go green, this is a delicious way to do it. The balsamic and honey addition to this recipe gives the sprouts a salty, savoury crispy texture, so even those who aren’t a fan will love them!
- 1 bag brussels sprouts
- 1 glug olive oil
- 1 tbsp honey
- 2 tbsp balsamic vinegar
- salt and pepper to taste
- Pre-heat the oven to 200C
- Simply wash the brussels and slice off the ends
- Cut the brussels in half and scatter onto a baking tray
- Drizzle with a glug of olive oil, and sprinkle on a generous amount of salt and pepper
- Roast for 15-20 minutes or until fragrant and beginning to crisp / charr
- Whilst the brussels are roasting, whisk the balsamic and honey together – add a tiny amount of hot water if your honey isn’t runny
- Remove from the oven and pour the balsamic and honey mixture over the sprouts, briefly shuffling them around with a spoon so each sprout is lightly covered in the mixture
- Place back in the oven for about 5 minutes – you could even turn the oven up to its highest point here to get the sprouts extra crispy
- Remove from the oven and serve!
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