It may be strange but I love brussel sprouts! They are the most underrated vegetable out there. I remember as a child everyone hating them and being forced to eat them on Christmas Day as some form of torture but as the years have gone on I have come to love them. We quite often have brussel sprouts as part of our evening meal and I steam or boil them but I fancied trying them in a different way.
Sprouts are amazing roasted with bacon too but since my recent trip to Italy I have had a new found love for Balsamic Vinegar. I have actually always hated vinegar but Italian balsamic vinegar has such a lovely sweetness to it which goes so well with roasted vegetables and salad. The classic combination of beetroot and balsamic is always a winner so why not add in some sprouts too!
4 chicken breasts
4 slices of Serrano or Parma ham
12-15 sundried tomatoes depending on size
3 large handfuls of spinach
2 large beetroot
150g bag of Brussel sprouts
2 garlic cloves
- Heat the oven to 180 C (fan).
- Peel and chop the beetroot into bite sized chunks and place on a baking tray.
- Drizzle with olive oil and add salt, pepper and some dried rosemary.
- Roast for 25 minutes.
- Prepare the sprouts by washing and removing the outer leaves then chop in half lengthways.
- Add to the tray with the beetroot once it has cooked for 25 minutes and cook all together for a remaining 10 minutes.
- Remove from the oven and drizzle with balsamic vinegar.
- Meanwhile, using scissors cut the chicken breast through the middle down the side until it almost reaches the other side to create a pocket.
- Wilt the spinach in a pan.
- Soak the sundried tomatoes in warm water to remove the oil or to rehydrate if they are dried.
- Chop the sundried tomatoes and mix with the wilted spinach.
- Stuff the mixture into the chicken breasts and wrap each one in a slice of serrano or parma ham.
- Place the chicken breasts onto a baking tray and cover with foil.
- Roast in the oven for 15 minutes then remove the foil and roast for a further 5-10 minutes until cooked through depending on the size of the chicken breasts.
- Serve with the roasted beetroot and sprouts.