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Roasted Brussels with sticky maple glaze

Roasted Brussels with sticky maple glaze


Roast sprouts and red cabbage in a sticky maple glaze for a tasty vegan side dish that's low fat and easy to make.

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    595kj 142kcal
  • Fat
    Low 8%
  • Saturates
    Low 4%
  • Sugar
    Med 17%
  • Salt
    Low 1%

% of adult’s reference intake | Carbohydrates per serving : 18g

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  • 3 tbsp maple syrup
  • 1 tbsp Co-op vegetable oil
  • 2 tbsp Co-op Irresistible balsamic vinegar of Modena
  • 2 large garlic cloves, crushed
  • 1 tbsp finely chopped rosemary (or 1 tsp dried)
  • 450g Co-op British Brussels sprouts, halved
  • ½ Co-op British red cabbage, thickly shredded (about 400g)


  1. Preheat the oven to 220°C/fan 200°C/Gas 7
  2. In a jug or small bowl, whisk together the syrup, oil, balsamic vinegar, garlic and rosemary, then season well
  3. Tip the sprouts and shredded cabbage onto a large baking tray, then toss with the dressing
  4. Roast for 30-35 mins, tossing occasionally, until the vegetables are golden and crisp
  5. Transfer to a serving platter, then serve drizzled with any juices from the tin