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Balsamic & Honey Roasted Sprouts
Emily Davenport
4 servings
10 minutes
163
British
Mains, Sides
This delicious recipe is taken from the Dairy Diary 2021, and makes for a tasty side dish with a Sunday roast, or a fresh alternative to classic Christmas Dinner sprouts!
Find more recipes like this in the Dairy Diary recipe collection.
Ingredients
- Brussels sprouts 450g (1lb), trimmed
- Eating apples 2, cored and cut into thick wedges
- Red onion 1, peeled and thickly sliced
- Pancetta or thick smoked bacon 110g (4oz), thickly sliced
- Fresh sage leaves 8
- Olive oil 1 tbsp
- Balsamic vinegar 2 tbsp
- Runny honey 1 tbsp
- Roast meat and vegetables to serve (optional)
Directions
Preheat oven to 200°C/180°fan/Gas 6. Line a large baking tray with baking paper.
Bring a pan of salted water to the boil, add sprouts and cook for 1 minute. Drain and rinse under cold running water to cool. Drain again. Place in a large bowl.
Mix in apples, onion, pancetta or bacon and sage. Shake oil, vinegar and honey in a jar to combine, then pour over the bowl and toss to combine.
Spread mixture over the lined tray, season and cover with foil. Bake for 20 minutes, then remove the foil and cook for a further 20 minutes until tender.
Discard sage and serve immediately to accompany roast meats and other vegetables, if you like.