BRUSSELS SPROUTS ROASTED SWEET AND SOUR BRUSSELS SPROUTS

Preparation 10 minutes Cooking 25 minutes Serves 12 Like parsnips, Brussels sprouts are even tastier after an extra-cold snap – if serving them plain, try cooking them in a little ham stock instead of water for more flavour.

1.3kg Brussels sprouts, trimmed and halved if large 2 tbsp olive oil 60ml light soy sauce 60ml balsamic vinegar 50g soft light brown sugar ½ tsp ground ginger ¼ tsp freshly ground black pepper 2 tbsp freshly chopped flat-leaf parsley

Heat the oven to 230°C (210°C fan oven) gas mark 8. In a large bowl, toss the sprouts with the oil, then spread in one

layer over 1 or 2 lipped baking sheets. Roast for 20-25 minutes until deep golden brown, stirring halfway through. Put the soy sauce, vinegar, sugar, ginger and pepper into a pan and bring to the boil. Lower to a simmer and reduce for 12-15 minutes until syrupy. Toss the sprouts in enough of the syrup to coat. Tip out onto a serving plate, scatter with parsley and serve the remaining sauce on the side.