Roasted Brussels Sprouts with Jersey Butter & Balsamic Glaze

Crispy roasted Brussels sprouts elevated with rich Jersey butter and a tangy balsamic glaze. This recipe highlights the sweetness of the sprouts and the exceptional flavor of Jersey butter.

Prep Time

15 minutes

Total Time

40 minutes

Calories

267

Level

Easy

Yields

4 servings

Cost

£0.80

Season:

☀️ Summer•❄️ Winter

Meal Type:

Dinner•Snack

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Mood:

Comfort Food•Light & Fresh•Healthy•Indulgent

Ingredients

Servings

1.5lbBrussels Sprouts(Trimmed and halved (or quartered if large))

£1.75

4tbspJersey Butter(Unsalted)

£0.75

0.3cupBalsamic Vinegar(Good quality)

£0.30

1tbspBrown Sugar(Packed)

£0.05

1tbspOlive Oil

£0.10

2clovesGarlic(Minced)

£0.15

0.5tspSalt(Or to taste)

£0.01

0.3tspBlack Pepper(Freshly ground, or to taste)

£0.03

0.3tspRed Pepper Flakes(Optional, for a touch of heat)

£0.05

Total Cost

£3.19

£0.80 per serving

The Method

1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2
In a large bowl, toss the Brussels sprouts with olive oil, minced garlic, salt, pepper, and red pepper flakes (if using).
3
Spread the Brussels sprouts in a single layer on the prepared baking sheet. Avoid overcrowding.
4
Roast for 20-25 minutes, or until the Brussels sprouts are tender and slightly browned, flipping halfway through.
5
While the Brussels sprouts are roasting, prepare the balsamic glaze. In a small saucepan, combine balsamic vinegar and brown sugar. Bring to a simmer over medium heat.
6
Reduce the heat to low and let simmer for 5-7 minutes, or until the glaze has thickened slightly and coats the back of a spoon. Be careful not to burn it.
7
Once the Brussels sprouts are done, transfer them to a serving bowl. Add the Jersey butter to the hot Brussels sprouts and toss until melted and evenly distributed.
8
Drizzle the balsamic glaze over the Brussels sprouts. Toss gently to coat.
9
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (198g)

267 kcal / 1117 kJ

Carbs

22g

8% of RDA

Fat

18g

26% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

11 g

12% of RDA

Sodium

345 mg

15% of RDA

Saturated Fat

11 g

55% of RDA

Chef's Tips

For extra crispy Brussels sprouts, don't overcrowd the pan. If necessary, use two baking sheets.

The balsamic glaze will thicken as it cools, so don't over-reduce it on the stovetop.

Adjust the amount of red pepper flakes to your preference. You can also omit them entirely.

You can add toasted nuts like pecans or walnuts for added texture and flavor.

Cooking Equipment

Oven

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Creamy Jersey Potato & Watercress Soup with Crispy Croutons

A creamy and comforting soup featuring the delicate flavor of Jersey potatoes and the peppery bite of watercress. Topped with crispy homemade croutons for added texture.

45 minutes

4 servings

Easy

"This creamy soup provides a comforting and light start to the meal, mirroring the 'comfort food' aspect of the main course. The earthy potato and peppery watercress offer a contrasting flavor profile to the sweet and tangy Brussels sprouts, while the crispy croutons introduce a textural element that complements the roasted sprouts."

Dessert

Jersey Milk Panna Cotta with Balsamic Strawberry Compote

A creamy and light panna cotta made with rich Jersey milk, topped with a sweet and tangy balsamic strawberry compote. Perfect as a palate cleanser and dessert after a savory meal.

30 minutes

4 servings

Easy

"The panna cotta uses rich Jersey milk, continuing the theme from the main course, and offers a light and creamy counterpoint to the savory Brussels sprouts. The balsamic strawberry compote echoes the balsamic glaze of the main dish, providing a sweet and tangy bridge that unifies the meal and prevents palate fatigue."