Balsamic & Honey Roasted Sprouts
This delicious recipe is taken from the Dairy Diary.
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)
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.