Garlicky Brussels Sprouts with Balsamic Reduction
No more bland, bitter or mushy Brussels Sprouts! This Christmas we're making our very simple, yet extremely flavoursome sprouts side dish! Our Garlicky Brussels Sprouts with Balsamic Reduction are a winner at our Christmas table and is a great complement to turkey and roast potatoes!
Ingredients
- 140 ml balsamic vinegar
- 500 g Brussels sprouts halved
- 3 tbsp olive oil
- 4 garlic cloves finely chopped
Instructions
Make Balsamic Vinegar Reduction:
- Pour balsamic vinegar into a small saucepan. Bring to the boil, then reduce the heat to minimum and slowly simmer for 10-15 minutes until it turns syrupy consistency. Pour the reduction into a small serving dish and leave to cool slightly. It will thicken as it cools.
Make Brussels Sprouts:
- Preheat the oven to 220°C Fan.
- Add halved Brussels Sprouts to a large mixing bowl. Drizzle with 3 tbsp of olive oil, season with salt and pepper and toss to coat. Then add finely chopped garlic and mix well to distribute.
- Add your Brussels to a lined baking tray in a single layer, leaving some space between the halves. Pop in a preheated oven for 15-20 minutes. Serve with a drizzle of balsamic reduction.
Nutrition
Sodium: 40mgCalcium: 67mgVitamin C: 107mgVitamin A: 943IUSugar: 8gFiber: 5gPotassium: 538mgCalories: 182kcalMonounsaturated Fat: 8gPolyunsaturated Fat: 1gSaturated Fat: 2gFat: 11gProtein: 5gCarbohydrates: 18gIron: 2mg
Tried this recipe?Let us know how it was!