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 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.79/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Dinner•Side Dish

Cuisine:

British

Cooking Style:

Quick & Easy•Roasting

Dietary:

Gluten-Free

Ingredients

Servings

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

Instructions

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.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (170g)

235 kcal / 983 kJ

Carbs

30g

12% of RDA

Fat

12g

17% of RDA

Protein

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.

Share recipe

Loading recipe...

Roasted Brussels Sprouts and Leeks with Balsamic Glaze

Ingredients

Instructions