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

  1. Preheat the oven to 180C. Place the sprouts, grapes, vinegar and oil in a bowl.
  2. Season with salt and pepper then gently mix.
  3. 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.
  4. 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

  1. 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.
  2. 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.
  3. Transfer the carrots to a large serving platter & scatter the chopped parsley on top.