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Roasted brussels with sticky maple glaze

Roasted brussels with sticky maple glaze
Roast sprouts and red cabbage in a sticky maple glaze for a tasty vegan side dish that's low fat and easy to make
Serves 4  / 
Prep 15 mins  / 
Cook 35 mins

Ingredients

1. 3 tbsp maple syrup
2. 1 tbsp Co-op vegetable oil
3. 2 tbsp Co-op Irresistible balsamic vinegar of Modena
4. 2 large garlic cloves, crushed
5. 1 tbsp finely chopped rosemary (or 1 tsp dried)
6. 450g Co-op British Brussels sprouts, halved
7. ½ Co-op British red cabbage, thickly shredded (about 400g)

Method

1. Preheat the oven to 220°C/fan 200°C/Gas 7
2. In a jug or small bowl, whisk together the syrup, oil, balsamic vinegar, garlic and rosemary, then season well
3. Tip the sprouts and shredded cabbage onto a large baking tray, then toss with the dressing
4. Roast for 30-35 mins, tossing occasionally, until the vegetables are golden and crisp
5. Transfer to a serving platter, then serve drizzled with any juices from the tin

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