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Balsamic-glazed sprouts with garlic
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330g pack Trimmed Sprouts, halved
2 x 50g tubs Cooks’ Ingredients Peeled Garlic Cloves
1 tbsp thyme leaves, plus extra to serve
2 tbsp olive oil
30g unsalted butter
½ tbsp Dijon mustard
1 shallot, finely chopped
Balsamic vinegar of Modena glaze, to serve
1. Preheat the oven to 200ºC, gas mark 6. In a large bowl, toss the sprouts, garlic and thyme with the olive oil and season.
2. Heat an ovenproof frying pan over a high heat until a drop of water sizzles and evaporates quickly.
3. Add the butter and sprout mixture and sauté for 4 minutes, stirring occasionally. Mix in the Dijon and shallot and sauté for 1 more minute. Turn off the heat, add 50ml water and transfer to the oven for 15 minutes.
4. Remove from the oven and immediately drizzle generously with the balsamic vinegar. Scatter with a few extra thyme leaves and serve.
Typical values per serving: