Lilly Higgins' Brussels Sprouts & glazed carrots: Today
Ingredients
Balsamic roast Brussels sprouts
- 500g sprouts
- 100g grapes
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp honey
- 200g pecan nuts, toasted and roughly chopped
Honey glazed carrots
- 3 tablespoons honey
- 2 tablespoons olive oil
- 3 thyme sprigs
- Salt and black pepper
- 12 large carrots, peeled and each cut crosswise into two 2 1/2-inch/6-cm batons
- 1 1/2 coarsely chopped parsley
Method
Balsamic roast Brussel sprouts
- Preheat the oven to 180C. Place the sprouts, grapes, vinegar and oil in a bowl.
- Season with salt and pepper then gently mix.
- Tip onto a roasting tray and place in the oven for 20-25 minutes till the grapes are soft and almost bursting and the sprouts are nicely golden in places.
- Drizzle over the honey and toss to coat everything. Place on a serving platter and scatter with the pecan nuts, serve immediately.
Honey glazed carrots
- Preheat the oven to 220C. Place the honey, oil, and thyme in a large bowl with 1 teaspoon salt and a good grind of black pepper.
- Add the carrots and mix well until coated, then spread them out on a large baking sheet and roast in the oven for 40 minutes, stirring gently once or twice, until cooked through and glazed.
- Transfer the carrots to a large serving platter & scatter the chopped parsley on top.
