BALSAMIC ROASTED SPROUTS & SHALLOTS
What better way to put a twist on the classic Christmas veg than by making it taste even more, well, sprout-ier? Roasting your brussels in a hot oven brings out their natural nuttiness, while sweet shallots and savoury balsamic further elevate the flavour.
Trim, peel and halve the sprouts and shallots, before tossing them with olive oil in a roasting tin. Once roasted, drizzle over some balsamic and shake the tin to coat, before returning to the oven for a dark and sticky caramelised finish.