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!
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.