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Roasted Brussels Sprouts and Leeks with Balsamic Glaze
A simple and delicious side dish featuring roasted Brussels sprouts and leeks, finished with a tangy balsamic glaze.
Prep Time
15 minutes
Total Time
45 minutes
Calories
235
Level
Easy
Yields
4 servings
Cost
£0.79
Cuisine:
Cooking Style:
Dietary:
Ingredients
Servings
4
1lbBrussels sprouts(Trimmed and halved)
£1.30
2mediumLeeks(White and light green parts only, thinly sliced and thoroughly washed)
£1.00
2tablespoonsOlive oil
£0.15
2clovesGarlic(Minced)
£0.10
0.3cupBalsamic vinegar
£0.25
1tablespoonMaple syrup(Or honey for non-vegan)
£0.30
0.5teaspoonSalt(Or to taste)
£0.01
0.3teaspoonBlack pepper(Or to taste)
£0.02
0.3teaspoonRed pepper flakes(Optional, for a little heat)
£0.05
Total Cost
£3.18
£0.79 per serving
The Method
- 1
Preheat oven to 400°F (200°C).
- 2
In a large bowl, toss the Brussels sprouts and leeks with olive oil, minced garlic, salt, pepper, and red pepper flakes (if using).
- 3
Spread the vegetables in a single layer on a baking sheet.
- 4
Roast for 25-30 minutes, or until the Brussels sprouts are tender and slightly browned, flipping halfway through.
- 5
While the vegetables are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and maple syrup (or honey). Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze has thickened slightly.
- 6
Once the vegetables are roasted, transfer them to a serving bowl. Drizzle with the balsamic glaze and toss to coat.
- 7
Serve immediately.
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My Notes
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Nutrition Information
Nutrition per serving (170g)
235 kcal / 983 kJ
Carbs
30g
12% of RDA
Fat
12g
17% of RDA
Protein
5g
10% of RDA
Detailed Breakdown
Fibre
8 g
27% of RDA
Sugar
14 g
16% of RDA
Sodium
315 mg
14% of RDA
Saturated Fat
2 g
10% of RDA
Chef's Tips
Make sure to thoroughly wash the leeks to remove any dirt trapped between the layers.
Don't overcrowd the baking sheet, as this will steam the vegetables instead of roasting them. Use two baking sheets if necessary.
For extra crispy Brussels sprouts, place them cut-side down on the baking sheet.
The balsamic glaze can be made ahead of time and stored in an airtight container in the refrigerator for up to a week.
Cooking Equipment
Oven
Baking sheet
Large bowl
Wine Pairings
No wine pairing suggestions available for this recipe.
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