Minimal preparation is required for these Honey Balsamic Sprouts with Almonds. A fantastic different take on that classic Christmas side dish.

Roasted sprouts with honey, balsamic and almonds in a grey and white dish.

The second speedy recipe in my series of four sprout side dishes (check out the first one – 3 cheese sprout gratin).

Sprouts are roasted, then tossed through warm honey and balsamic vinegar before being sprinkled with almonds. What could be easier?

Close up image of roasted sprouts with honey, balsamic and almonds in a grey and white dish.

Check out the video below.

Serving Suggestions

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5 from 1 vote

Honey Balsamic Sprouts with Almonds

By Nicky Corbishley

Honey Balsamic Sprouts with Almonds – sprouts baked in the oven and topped with a sweet and tangy glaze!

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: 4 Servings

Course: Sides

Cuisine: British

Ingredients

Instructions

Preheat the oven to 200C/400F (fan).
Peel the outer leaves from the sprouts, and chop the ends of the stalks off. Place the sprouts in a small baking dish and dot on the butter in small pieces. Sprinkle on a pinch of salt and pepper and place in the oven for 15-20 minutes, stirring once or twice during cooking, until lightly browned.
350 g (12.3 oz) sprouts, 2 tbsp unsalted butter, pinch salt and pepper
A few minutes before the sprouts are ready, stir together the honey and balsamic vinegar. Place in a small frying pan/skillet over a medium-high heat. Allow to bubble for a couple of minutes until thickened. Add the sprouts to the pan and toss to coat, then pour the sprouts into a serving dish.
3 tbsp honey, 2 tbsp good-quality balsamic vinegar
Sprinkle on the flaked almonds and serve.
2 tbsp flaked almonds

Video

Notes

Nutritional Information is per serving.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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