Caramelised Brussels Sprouts





I never ate these little cabbages growing up and most of my adult life until someone I knew requested them on the menu when they came over to my house for dinner. I also got interested in them when I found out that they contain vitamin K, and so I added them to my smoothies for a while.  Anyway, I find the texture of boiled Brussels sprout quite strange and boring to taste.  For me, roasting them and allowing them to caramelise is quite delicious. A dash of balsamic vinegar with some oil and salt in the oven gives a sprout a little spruce.  They are in season in the UK till March.

Ingredients
 A bag of fresh Brussels sprouts
A dash of salt to taste
1 tablespoon of balsamic vinegar
1 teaspoons of olive oil (or oil of your choice)
1 teaspoon of honey or agave nectar

Method
  • Set the oven at 350/180/Gas mark 4 
  • Trim the ends of the Brussels sprouts and remove any loose layers
  • Cut Brussels in half
  • Wash Brussels lightly in a colander and shake off excess water
  • Place Brussels on a tray and add all the remaining ingredients 
  • Using your hands mix well so all sprouts are covered in oil, salt and balsamic vinegar
  • Roast for 25 minutes and serve hot or cold.  






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