‘Travel leaves you speechless and then turns you into a storyteller’
Mr B loves Brussel Sprouts, so when we saw these beauties at the farmers market, he couldn’t resist. I am always thinking of new recipes of these interesting morsels and was inspired by a product we bought on our travels in Italy this year. We were in Modena, the place that supplies the worlds only true source of aged balsamic vinegar and so of course they have lots of different products to try. One of the products we sampled, was balsamic honey, which was sweet and tart, so this recipe is an ode to this Italian umami.
We spent an hour talking to this supplier, talking through the history of Modena, Balsamic Vinegar and the different products that he had created. He was so passionate about where he lives and what he does, so much so that you could taste his love for the ingredients.
‘Doing what you love is freedom, loving what you do is the secret to everything.’
Try the balsamic honey mix on strawberries or a fruit salad or on cheese for an extra kick.
Ingredients
- 20 Brussel Sprouts
- 2 tbsp. coconut oil
- Salt and pepper to taste
- 2 tbsp. honey or maple syrup
- 2 tbsp. Aged balsamic vinegar
Method
- Preheat the oven to 400F
- Line a baking tray with parchment paper
- Half the brussel sprouts and pull some of the leaves away from the core
- Drizzle with oil
- Season with a little salt and pepper
- Bake for 15 minutes or until leaves are crispy and sprouts are starting to soften
- Remove from the oven, add more seasoning if needed
- Mix honey/balsamic in a bowl and drizzle over the top
