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The Dairy Diary's Balsamic & Honey Roasted Sprouts

Love them or hate them, Brussels sprouts undoubtably have their place at the Christmas dinner table as a traditional trimming, which is why you’ll find them in our convenient Christmas Fruit and Veg Box. Why not brighten them up this year with the Dairy Diary’s exciting and colourful take on these festive veggies? They’ll make the perfect partner to your roast turkey or gammon, and they'll be tastier than you ever thought possible!

  • Preparation time:
    10
    min(s)
  • Cooking time:
    40
    min(s)
  • Servings:
    4

What you'll need

  • 2 tbsps balsamic vinegar
  • 2 eating apples, cored and cut into thick wedges
  • 110g pancetta or thick smoked bacon, thickly sliced
  • 1 tbsp olive oil
  • Roast meat and vegetables to serve (optional)
  • 450g Brussels sprouts, trimmed
  • 8 fresh sage leaves
  • 1 tbsp runny honey
  • 1 red onion, peeled and thickly sliced

How to make

  1. Preheat the oven to 200°C/ 180° fan and line a large baking tray with baking paper.
  2. Bring a pan of salted water to the boil, add the sprouts and cook for one minute. Drain and rinse under cold running water to cool. Drain again and place in a large bowl.
  3. Add to the bowl the apples, onion, pancetta or bacon and sage.
  4. Shake together the oil, vinegar and honey in a jar, then pour over the bowl and toss to combine.
  5. Spread the mixture over the lined tray, season and cover with foil.
  6. Bake for 20 minutes, then remove the foil and cook for a further 20 minutes until tender.
  7. Discard the sage and serve immediately to accompany roast meats and other vegetables, as you like.