Deeply roasted ... Brussels sprouts are naturally a bit bitter, so pairing them with sweet and tangy flavors works particularly well. My usual go-to glaze is a mixture of mustard and balsamic ...

Cook the pasta, then drain but don’t rinse. To the onion, add the garlic and brussels sprouts, and cook over medium high heat, stirring. As the brussels sprouts soften and get some brown spots ...

Drizzle over the olive oil and sprinkle the smoked paprika and chilli flakes. Season and toss gently to coat everything evenly. 3) In a small bowl, whisk together the balsamic vinegar, honey and Dijon ...