Serves 6

650g Brussels sprouts, trimmed and halved (larger sprouts quartered so they are all roughly the same size)
3 tbsp olive oil
Salt and black pepper
1 tbsp balsamic vinegar
1 tsp honey

1. Preheat the oven to 220˚C/200˚C fan/gas mark 7. Line a baking tray with tin foil.
2. In a large bowl, toss the Brussels sprouts with two tablespoons of the olive oil and a generous sprinkling of salt and pepper.
3. Transfer to the prepared baking tray and roast for about 20 minutes until tender and caramelised, stirring occasionally.
4. Return the sprouts to the bowl. Drizzle over the remaining tablespoon of olive oil along with the balsamic vinegar and honey. Toss to coat evenly.
5. Taste and adjust seasoning if necessary, then serve.

Per Serving 112kcals, 7.4g fat (1.1g saturated), 11.1g carbs, 3.3g sugars, 3.7g protein, 4.1g fibre, 0.415g sodium