Brussels sprouts have never tasted this good! Our recipe pairs them with balsamic vinegar, maple syrup and pomegranate seeds for a slightly fancy twist.
You need to cook the Brussels sprouts long enough so the skins char slightly, but they should still have a lovely crunch to them.
The Brussels sprouts season in the UK runs from October all the way to March, so don’t feel like you can only enjoy this delicious things for Christmas!
Roasted Balsamic Brussels Sprouts
Serves:6 peoplePrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Ingredients
500g (17.6oz) Brussels sprouts, trimmed + sliced in half
salt + pepper
olive oil
1 tbsp balsamic vinegar
1 tbsp maple syrup
1 handful of pomegranate seeds
1 handful of crispy onions
Method
Preheat the oven to 200°C fan / 425°F.
Add the Brussels sprouts to a baking tray and drizzle with olive oil and season with pinches of salt and pepper. Toss, then roast for 15-20 minutes.
Remove the sprouts from the oven and drizzle with the balsamic vinegar and maple syrup.
Stir to combine then transfer to a serving dish and top with the pomegranate seeds and crispy onions.
Serve up with Christmas dinner, Thanksgiving, or Sunday roasts.
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