Roased Brussel Sprouts with Balsamic

Preheat your oven to 200C and line a large baking tray with baking paper.
Mix together the maple syrup and olive oil in a small bowl.
2 tablespoon olive oil, 2 tablespoon maple syrup
Wash and peel your brussel sprouts, and then halve each one along the root.
320 g Brussel sprouts
Tip your brussel sprouts onto your baking tray and then drizzle them with the maple syrup and oil mixture, salt, and pepper. Use clean hands or tongs to ensure each sprout is evenly coated.
Salt & pepper
Lie each brussel sprout with the cut-side facing down on the baking tray, and leave a little space around each one. Ensure they don’t overlap and that your baking tray is not too crowded.
Roast the brussel sprouts for 20 minutes. They should be just turning golden and crispy when you remove them from the oven.
Remove the sprouts from the oven, and drizzle them with the balsamic. Use tongs to flip the sprouts and coat them in the balsamic vinegar.
2 tablespoon balsamic vinegar
Roast your sprouts for another 10 minutes. They will darken in color and go crispy - don’t worry, this is the balsamic vinegar cooking and should not be the sprouts burning.
Meanwhile, place your chopped nuts in a saucepan and toast over medium heat for 4-5 minutes until golden and fragrant.
20 g chopped walnuts
Remove the sprouts from the oven and arrange on your serving dish with the toasted walnuts, crumbled feta, pomegranate seeds, and chopped parsley.
30 g feta, 20 g pomegranate seeds, 1 handful of fresh parsley