I'm preparing for my first little culinary venture at a Christmas fair in Edinburgh when I'll be selling cupcakes (more details soon.) I'm slightly scared about getting it all ready but am really excited and would love it if anyone in Edinburgh would like to pop by!
In the mean time I visited the farmers market at Castle Terrace to pick up some great seasonal organic produce, including some Brussels sprouts- I'm a big fan!
2tbsp maple syrup
1-2tbsp balsamic vinegar
4tbsp olive oil
Salt and pepper
1/2 large sweet potato
Big handful Brussels sprouts
1 packet pancetta
Small handful dried cranberries
Preheat the oven to 200 degrees C (fan.)
Start by preparing the vegetables. Chop the stalks of the brussels sprouts and peel off the outer leaves. Peel the sweet potato and parsnip and cut into small chunks.
Put the brussels sprouts, sweet potato and parsnip into a roasting dish. Make the dressing by mixing the maple syrup, balsamic vinegar, olive oil and a good seasoning of salt and pepper. Drizzle the dressing over the vegetables in the roasting dish and roast in the middle of the oven for about 20 minutes.
After 20 minutes, add in a few broccoli stalks along with the pancetta and artichokes. Roast for another 5-10 minutes until all the vegetables are caramelised and sticky and the pancetta is crispy and golden.
Remove them from the oven and then stir in some dried cranberries and a handful of chopped walnuts. Serve on top of a bed of spinach leaves along with some of the caramelised dressing from the roasting tray.
Also if you get a chance- visit the Scottish National Gallery of Modern Art. It has a beautiful setting, especially at this time of the year!
Adapted from: http://www.loveandlemons.com/2011/12/15/maple-and-balsamic-roasted-brussels-sprouts/