Balsamic Glazed Roasted Brussels Sprouts and Butternut with Cranberries and Bacon

Balsamic Glazed Roasted Brussels Sprouts and Butternut with Cranberries and Bacon

The poor little Brussel sprout, thanks to many years of overcooking these poor little cabbages became the world’s most hated veg.

Those days are thankfully gone, and there are tons of super delicious recipes to transform these little cretins into a mind-blowing taste sensation. 

The secret to cooking these little guys is to not to cook them for too long. You want them to be almost al dente and slightly crunchy.

The second thing that is important is to pair them with flavours that will enhance and compliment Brussel Sprouts. Here is a few flavour profiles that will transform them and make them super amazing:

• Spring Onions
• Dijon or English Hot Mustard
• Spring onions
• Bacon or Smoked Ham
• Duck Fat
• Lemon Butter
• Caraway Seeds
• Curry Spices
• Juniper Berries
• Herbs like Thyme, Dill or Chives
• Apples
• Balsamic Vinegar
• Cranberries
• Toasted nuts like either Walnuts or Pecan

I found a receipe that really took Brussels Sprouts to a completely different level. I love recipes that uses ingredients that you think can’t work, but when you put it all together you get an explosion of flavours.

The olive oil I used was Jalapeno infused, and it added just the right amount of heat. You get a little bite on the tip of your tongue. The Balsamic vinegar that I used is from Willow Creek, and it is a Cabernet Sauvignon Balsamic Vinegar.

What I personally love about this product is that the Balsamic Vinegar is made from Cabernet Sauvignon grapes. For me I find it has a lovely flavour as it is has been slowly aged in Oak Barrels and you get the perfect balance of sweetness and acidity. Just perfect for any meal.

Serves 4

Balsamic Glazed Roasted Brussel Sprouts and Butternut with Bacon and Cranberries

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Abbalicious

Let us celebrate the much maligned brussels sprout with this brave and wonderful dish. Roasting the brussels sprouts really brings out their nutty flavour, the cinnamon adds wonderful flavours to the butternut, bacon for that extra something special and the cranberries just adds that slight tartness to the honey.

30 minCook Time

30 minTotal Time

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Ingredients

• 250g Brussels Sprouts
• 450g Butternut
• 100g Bacon
• 80g Dried Cranberries
• 1 large red onion
• 70ml Raw Honey
• 2.5ml ground cinnamon
• Olive Oil (a good glug to moisten the vegetables)
• Balsamic Vinegar (a good drizzle)
• Salt and Pepper to Season

Instructions

1. First things first, preheat your oven to 200C. Don't be like me, who always forgets this important step.
2. Wash, trim and remove any yellow outer leaves of your Brussels sprouts. Cut them in half if they are too large
3. Peel your butternut, quarter lenghtways, and cut crossways into about 2 cm cubes
4. Trim and dice your bacon
5. Peel and quarter your onion, break the onion quarters apart to give little "petals"
6. Toss your Brussels sprouts, butternut, bacon and onion into an oven proof dish.
7. Drizzle with a generous glug of olive oil.
8. Sprinkle the cinnamon, cranberries, sea salt and pepper over the veg.
9. Coat the ingredients with honey and drizzle the balsamic vinegar.
10. Roast in the oven for 30 to 40 minutes or until the butternut is soft and tender. Every 15min just give them a good toss.
11. You can serve this as a lovely side dish or as something different perhaps add some feta, and roasted pecan nuts and you have a wonderful salad.

Notes

When shopping for brussels sprouts, freshness is key!! They should look bright green, tightly packed, and no spoilt leaves. The smaller the better, as they milder and sweeter than larger ones.

7.8.1.2

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I do hope you enjoyed this recipe – if you tried it please let me know what your opinion is.