Roasted Brussel Sprouts With Sweet & Sour Balsamic Sauce
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Roasted Brussel Sprouts With Sweet & Sour Balsamic Sauce
Recipe By Michael Weldon
Ingredients
1 kg brussels sprouts, halved lengthways
Squeaky Gate extra virgin olive oil
sea salt
Balsamic Dressing
1 shallot, sliced thinly
2 garlic cloves, sliced thinly
1 chilli, sliced thinly
½ cup Squeaky Gate classic balsamic vinegar
2 tbsp brown sugar
½ jar baby capers
Squeaky Gate extra virgin olive oil
Method
Preheat an oven to 200 degrees (C).
In a large roasting tray, dress the brussels sprouts in olive oil and sea salt. Roast until golden brown and tender.
In a saucepan, fry the shallot, garlic and chilli in oil until softened. Add in the balsamic vinegar, sugar and a splash of water. Bring to the boil then reduce to a simmer until the dressing thickens into a syrup. Turn off the heat and add the baby capers.
Once the sprouts are cooked spread over a sharing platter then dress in the dressing.
