Roasted Brussel Sprouts

Ingredients

• 2 tbsp Honey
• 1 tbsp Tamari or light soy sauce
• 1 tbsp Chinese vinegar or brown rice vinegar
• 1 crushed Garlic clove
• 0.5 tsp freshly ground Black pepper
• 300g / 10.58oz halved Brussels sprouts
• 45g / 1.59oz Bulgur wheat

Preparation

1. Cover 45g / 1.59oz Bulgur wheat with 250ml / 8.45fl oz hot water and soak for 10 minutes, then drain.
2. Combine 2 tbsp Honey, 1 tbsp Tamari or light soy sauce, 1 tbsp Chinese vinegar or brown rice vinegar, 1 crushed Garlic clove, and 0.5 tsp freshly ground Black pepper in a bowl.
3. Add 300g / 10.58oz halved Brussels sprouts and stir to coat. Marinate for 15 minutes.
4. Preheat oven to 200°C (392°F). Line a roasting tin with baking paper.
5. Tip marinated Brussels sprouts and half the Bulgur wheat into the tin. Spread out and bake for 20 minutes or until Brussels sprouts are crisp around edges.
6. Toss in remaining Bulgur wheat and serve immediately.