Anyone who simply boils Brussels Sprouts is missing out on this preferred method used by professional chefs. And what’s really cool, is it doesn’t require a saucepan.

As described by UK based Great British Bake Off finalist Crystelle Pereira, she roasts her sprouts and pours over a simple honey and balsamic vinegar drizzle. It’s absolutely mouth-watering (we know, we tried it 😊).

Says Pereira, her dish is “the only Brussels Sprouts recipe you need” and even those who shudder at the mere mention of these divisive leafy greens might be tempted to give it a go this festive season.

Here’s her recipe:

• Start with a pound of Brussels Sprouts and cut each in half
• Coat them in olive oil and added a pinch of salt, pepper and garlic powder
• “You want to roast the Brussels flat side down, so that the tops get lovely and crispy and the bottoms go lovely and charred as well.”
• Place the brussels sprouts in the oven at 340 degrees for 20 mins.

For the glaze:

• Combine three tablespoons of balsamic vinegar with two tablespoons of honey. “Combine the balsamic and honey in a pan and mix on a medium heat for around seven minutes until bubbling, and thickened.”
• Now “Pour the glaze over the cooked Brussels, toss to combine and roast for a further 35 minutes. Sprinkle with a good amount of flakey sea salt and enjoy.”

Well, there you have it. Give it a try. We did, and OMG, you won’t be disappointed 😊