Gorgeous living room inspiration if you’re thinking of redecorating
Gorgeous living room inspiration if you’re thinking of redecorating

Marlene Wessels

Grief: don’t apologise – grieving can’t be forced or hurried along
Grief: don’t apologise – grieving can’t be forced or hurried along

Niamh Ennis

This ivy-adorned red brick on Ailesbury Road is on the market for €12 million
This ivy-adorned red brick on Ailesbury Road is on the market for €12 million

Sarah Finnan

This Sandymount extension transformed the space, but didn’t even need planning permission
This Sandymount extension transformed the space, but didn’t even need planning permission

Megan Burns

Real Weddings: Sinead and Ronan tie the knot in a sun-soaked Spanish castle
Real Weddings: Sinead and Ronan tie the knot in a sun-soaked Spanish castle

IMAGE

Supper Club: 10-minute creamy chorizo beans with greens on sourdough
Supper Club: 10-minute creamy chorizo beans with greens on sourdough

Sophie White

Søstrene Grene’s Easter collection is full of gorgeous decorating ideas
Søstrene Grene’s Easter collection is full of gorgeous decorating ideas

Megan Burns

Irish designer Simone Rocha has a book coming this September
Irish designer Simone Rocha has a book coming this September

Holly O'Neill

Bow-mance: Embracing fashion’s continued love affair with bows
Bow-mance: Embracing fashion’s continued love affair with bows

Sarah Finnan

The IMAGE Mother’s Day Gift Guide
The IMAGE Mother’s Day Gift Guide

Holly O'Neill

Image / Editorial

Rosemary & Balsamic Glazed Sprouts


By IMAGE
28th Nov 2014
Rosemary & Balsamic Glazed Sprouts

I have Christmas on the mind and I love it! This is such a gorgeous way to prepare brussels sprouts. They get lovely and crispy with a nice sticky glaze and such an amazing flavour from the rosemary and balsamic. Whether it’s Christmas dinner or any other night, you can’t go wrong with these!

Serves 4

Ingredients:
500g of Brussels Sprouts
3 Tablespoons of Balsamic Vinegar
2 Tablespoons of Coconut Oil, Melted
2 Cloves of Garlic, Minced
1/2 Teaspoon of Coarse Salt
1/2 Teaspoon of Pepper
1 Handful of Fresh RosemaryStep 1: Chop the browned ends off the brussels sprouts and then half them, removing any discoloured outer leaves.
Step 2 :Remove the rosemary stalks and roughly chop the leaves then combine them with the balsamic, coconut oil, garlic, salt and pepper in a large bowl.

Step 3: Toss the brussels sprouts in the bowl making sure they’re evenly coated. Roast at 200’C for about 30 minutes, tossing them half way through.
Step 4: Take out and serve!This recipe is Gluten Free, Dairy Free, Vegan & Paleo.
For more healthy recipes both sweet and savoury check out?www.thelittlegreenspoon.com and follow Indy on Twitter?@littlegspoon
Or even better, join Indy for her second Yoga Supper on December 18th, the healthy way to kick off Silly Season! Tickets available at?www.thecakecafe.ie/shop.aspx