Ingredients
- 700 gBrussels sprouts, trimmed and halved
- 1/4 cupolive oil
- 1/2 tspsalt
- 1/4 tsppepper
- 60 mlStaffords Honey
- 80 mlStaffords Balsamic Vinegar
- 2 TbspStaffords Dijon Mustard
- 1 tspred pepper flakes
- 3 Tbspbutter
- 1/2 tspsalt (for the glaze)
- 3spring onions
- 1 tsplemon zest
Made with Staffords
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Method
Preheat the oven to 250°C and place a rimmed baking sheet in it to heat. Toss the Brussels sprouts in the olive oil, salt and pepper.
Remove the hot baking sheet from the oven and quickly place the sprouts on it, cut side down. Return it to the oven as quickly as possible and cook for 20 minutes or until browned.
In a small saucepan over medium-high heat, bring the honey to a simmer. Reduce the heat to medium-low and cook until the honey is a deep amber colour. Remove from the heat, add the vinegar and red pepper flakes and mix until smooth.
Return the saucepan to the heat and add the butter and the extra 1/2 tsp salt. Keep stirring until the sauce has thickened slightly.
Transfer the sprouts to a bowl and pour over the glaze, along with the Dijon mustard and spring onions. Toss to coat.
Serve immediately, topped with lemon zest.
