Your Brussels could be the star of the show this festive season. Super quick, easy and a delicious addition to your Christmas dinner.
This recipe is made with our Balsamic Vinegar Dressing. By partnering Farrington’s Mellow Yellow cold pressed rapeseed oil with Aspall Apple Balsamic vinegar, we have created a modern British twist on the classic Italian salad dressing.
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20 Brussel sprouts trimmed and halved
2 tablespoons Mellow Yellow Balsamic Vinegar Dressing
Salt and Black Pepper
Place the halved Brussel Sprouts in a small roasting tin and drizzle with Balsamic Vinegar Dressing.
Season with salt and freshly ground black pepper and toss them around to coat thoroughly in the dressing.
Bake at 220°C for 12-15 minutes. Perfect to cook during the last 15 minutes as your roast potatoes are finishing!