Roasted cauliflower and Brussels sprouts with balsamic syrup

Filled with fantastic flavour, this tasty roasted cauliflower and Brussels sprouts recipe with almonds and balsamic syrup combines to create a delicious side dish the whole family will love!

  • 40 mins cooking
  • Serves 5
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  • 1 small head cauliflower, chopped into florets
  • 200 gram Brussels sprouts
  • 3 tablespoon olive oil
  • salt and freshly ground black pepper
  • 1/2 cup almonds
  • 1/4 cup currants
  • 1/4 cup balsamic vinegar
  • 2 tablespoon sugar


  • 1
    Preheat the oven to 200°C.
  • 2
    Arrange the cauliflower and halved sprouts in a large roasting pan. Drizzle with oil and season with salt and pepper. Cook for 30 minutes, turning at times, until tender and coloured on the edges.
  • 3
    Add the almonds and currants to the pan for the last 10 minutes of cooking.
  • 4
    At the same time heat the vinegar and sugar together in a small saucepan over a moderate heat, stirring to dissolve sugar. Allow to boil then simmer for 2 minutes, taking care the syrup stays pourable as it will thicken as it cools. Remove pan from the heat and set aside. If the syrup gets too thick, add a few drops of water before serving.
  • 5
    Transfer the veges to a large serving platter or bowl, drizzle with balsamic syrup and serve warm or at room temperature.


  • Per serve: Energy: 255kcal, 1069kj Protein: 5.6g Fat: 15g Saturated fat: 1.7g Cholesterol: 0mg Carbohydrate: 21.7g Fibre: 5.3g Sodium: 471mg