Roasted Brussels Sprouts & Broccoli (VG)

Vegan , Vegetarian


500grams Brussels sprouts (Ettrick Gardens)

1 head of broccoli (Oamaru Organics)

1 -2 Tbsp olive oil (Dunford Grove)

1 tbsp chilli flakes 

1 lemon juice and zest

1 orange juice and zest

2-3 Tbsp balsamic glaze 

Salt and black pepper

2 - 3 Tbsp Abdal’s Shatta (Abdal’s Catering)


Pre-heat the oven to 220 degrees C.

Tail the sprouts and cut the broccoli to the same size as the sprouts, and place in a bowl. In a smaller bowl mix the olive oil, chilli flakes, juices and zest and balsamic glaze, salt, and pepper. Pour over the vegetables and spread them onto a baking tray. Bake until the sprouts have softened. To serve, plate up and heat the Shatta then drizzle it over the vegetables.


Recipe by: Amy Dougherty


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