When Brussels sprouts start appearing on the supermarket shelves around early December i get excited. I don’t believe that they should be limited to simply the Christmas dinner.  The bad rep that Brussels sprouts have got themselves during the decade in the UK is down to the simple fact that we just don’t know how to cook them. Throw that boiling pan of water away because and swap it for that roasting tin. And so i offer a better solution to intensify their great nutty flavour of the earthy Brussels. This an easy and truly delicious approach to cooking Brussels sprouts and i can assure that it will convert the biggest sprout hater to coming back for seconds.


  • 450g Brussels sprouts, top tailed and halved
  • 2 medium red onion, peeled and sliced
  • olive oil
  • 2 tablespoons of good balsamic vinegar
  • 1 tablespoon of honey
  • Sea salt


  • Preheat your oven to 180oc.
  • Place your Brussels sprouts in the roasting tin and drop over the sliced red onions.
  • Drizzle with the olive oil until the onions and Brussels sprouts and evenly covered. Shake the pan around to help make this happen.
  • Reserve the balsamic and honey for later.
  • Roast for 30 minutes checking through half way. Shake them around as some may brown more than others.
  • At 30 minutes add in the balsamic vinegar, honey and sea salt shake around again and roast for a further 10 minutes, until the Brussels sprouts are nicely caramelized. Add extra seasoning if need be and serve immediately. These also heat up well and are delicious the next day cool in a salad.


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