Nutty roasted sprout tray bake with Sticky Maple, Miso and Balsamic glaze

Recipe:

Even if you have Sprout objectors in your family, I challenge them not to enjoy this! Again, you can change it by adding different veg (maybe do half the tray with sprouts and half with another veg to cater for everyone’s tastes) the maple syrup and balsamic make it taste beautifully caramelized and indulgent for those special Christmas meals with family and friends.

Sprouts are one of the unsung heroes of the Cruciferous vegetable family- did you know they are particularly high in Vitamin C? (18.6mg per 30g cooked from fresh, source: Cronometer) high in fibre, Vit K, and contain small amounts of Folate (Vit B9)

If you can find organic sprouts, they will be higher in nutrients and lower in pesticide residues than most supermarket sprouts.

You will need:

500g Brussel Sprouts halved (organic or locally grown)

6 medium potatoes with skin on halved (organic or locally grown)

1 red onion peeled, halved and sliced.

3 or more cloves garlic unpeeled whole.

1 can chickpeas (organic if possible) drained. (Optional)

100g Hazelnuts or pecans (walnuts also work well)

Smoked Dry cured bacon cubed (Optional)

For the glaze

4 tbs of Maple syrup (Buy the best you can afford)

2tbs Balsamic vinegar

1 Tsp Miso paste (Brown or white)

1tbs extra virgin Olive oil

Pinch sea salt

Freshly ground black pepper

Hot smoked paprika (Optional)

Method:

-Preheat oven to 180 degrees Gas 4.

-Prepare all the veg whilst the oven heats up and make the glaze.

-Whisk together the Maple syrup, Miso paste & Balsamic in a bowl and set aside.

-Drizzle some oil onto a large roasting tin & place in the oven to heat for about 10 mins (set the timer so you don’t forget about it like I usually do until he smoke alarm goes off !)

-I like to pre-steam the potatoes for a few mins and pat them dry with a kitchen towel while the oil is getting hot. This makes them crispy and delicious, but you can omit this stage if you wish.

-Remove the hot tin from the oven – I should probably put a warning here … the tray is hot and so is the oil! But I know you are intelligent people, so I won’t 😊

-Place all the veggies, and bacon in the tray and give the tray a shake or use a spoon to ensure they are all nicely coated in oil. -Season with Sea salt & Pepper & Paprika if using.

-Place it back in the oven for 15 mins.

-Then remove and drizzle (or brush) over the glaze ensuring everything is coated.

-Place back in the oven for a further 10 mins or until the potatoes are golden brown & crispy and the sprouts are slightly caramelized.

You can cook a little longer if they are not quite there yet (it will vary depending on your oven)

Serve as a side dish or a main.

*Image taken from Essentially Emma.