Roasted Balsamic Vegetables Recipe

This simple yet flavourful dish brings out the best in Brussels sprouts and cauliflower. Roasting enhances their natural sweetness, while a finishing drizzle of balsamic vinegar adds a tangy, caramelized glaze.

Ingredients (Serves 4):

• 300g Brussels sprouts, trimmed and halved
• 300g cauliflower, cut into bite-sized florets
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon fresh thyme leaves (optional)
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 200°C (180°C fan/gas mark 6).

2. Prepare the Vegetables:

   • Place the Brussels sprouts and cauliflower florets in a large mixing bowl.
   • Drizzle with olive oil and season generously with salt and pepper. Toss to coat evenly.

3. Roast the Vegetables:

   • Spread the vegetables out in a single layer on a large baking tray lined with parchment paper.
   • Roast in the preheated oven for 20-25 minutes, turning halfway through, until tender and golden brown.

4. Add the Balsamic Finish:

   • Remove the tray from the oven and drizzle the balsamic vinegar over the roasted vegetables. Toss gently to coat, then return to the oven for an additional 5 minutes to let the balsamic caramelize.

5. Serve:

   • Transfer the roasted brassicas to a serving dish. Sprinkle with fresh thyme leaves, if using, and serve warm. Pair with roasted meats, nut roasts, or grain salads for a balanced meal.