Jewelled, balsamic brussel sprouts with honey & walnuts
Hello again. Whilst we’re on the subject of underrated vegetables (parsnip post, hard to miss), it would be a crime not to mention the most under of all the underdogs: the humble brussel sprout. Disparaged, discarded and unappreciated for years, the annual tradition of sprout scorning at the christmas dinner table has almost overtaken the actual tradition of christmas sprouts.
And I’m guilty of it too! I only learnt to love sprouts in the last few years. The truth is that sprouts can be gross. Overboiled, slimy and ungarnished, they can indeed be underwhelming. But once roasted, sprouts become crunchy, crispy and bursting with flavour. It’s a completely different taste! Paired here with crunchy walnuts, encrusted with jewel-like pomegranate seeds, sprinkled with tangy citrus zest and drizzled in a honey-balsamic glaze the quintessential brussel sprout really comes into it’s own.
- 500g brussel sprouts
- 2 tbsp olive oil
- sea salt
- chili flakes
- 2 tbsp runny honey
- ⅓ tbsp balsamic vinegar
- ½ cup pomegranate seeds
- ⅓ cup walnuts
- zest of 1 orange
- zest of 1 lemon
- Preheat the oven to 200°C
- Chop the bottoms off the sprouts, remove the outer few shells and place on a baking tray
- Drizzle the olive oil over the sprouts and mix them up until all are covered. Sprinkle with salt, pepper and chili flakes.
- Roast for 25-30 minutes until blistering and golden brown in parts.
- In a mug mix the honey and vinegar.
- Transfer sprouts into a deeper baking dish. (You can use a dish from the very start, I just prefer to use a tray when roasting as it gives a more even bake.)
- Use a teaspoon to spoon the glaze over the sprouts and mix again until all are covered.
- Return to the oven for 5 minutes
- Remove, top with the zest, nuts and seeds. Serve immediately.