Name: Roasted cauliflower and Brussels sprouts with balsamic syrup
Cook time: 40 min
Total time: 40 min
Yield: 5
Ingredients: 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

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!

Serves 5

Cook

40M

Ingredients

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

Method

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.