It is seasonal and delicious!
Harvested between November and March, Brussels Sprouts are healthy, easy to prepare and can be stored for up to five days. Filled with vitamins and nutriments, they are the perfect seasonal veggies for a hearty meal.
Ingredients
- 750 g Brussels sprouts, trimmed and halved lengthways
- 15 garlic cloves, peeled
- 3 tbsp olive oil
- Salt and black pepper
- 4 slices of bacon
- 12 chopped walnuts
- 120 g Parmesan cheese, grated or thinly sliced
- For the honey-balsamic glaze
- 100 ml balsamic vinegar
- 2 tbsp liquid honey
Instructions
- Preheat the oven to 200°C.
- In a bowl, mix the Brussels sprouts garlic, olive oil, 2 tsp salt and 1 tsp black pepper. Spread on a large baking tray. Roast for about 20 minutes until the bottoms are browned and crispy. Remove from the oven, mix and return to the oven for a further 10 minutes.
- In the meantime, mix the balsamic vinegar with the honey and heat in a small pan. Bring the mixture to the boil once, then simmer on a low heat until it thickens (approx. 20 minutes).
- Fry the bacon slices in a pan until crispy and toast the walnuts. Add to the Brussels sprouts and drizzle over the honey-balsamic glaze. Serve immediately.
