Ingredients

1. 3 tbsp maple syrup
2. 1 tbsp Coop vegetable oil
3. 2 tbsp Coop Irresistible balsamic vinegar of Modena
4. 2 large garlic cloves, crushed
5. 1 tbsp finely chopped rosemary (or 1 tsp dried)
6. 450g Coop British Brussels sprouts, halved
7. ½ Coop British red cabbage, thickly shredded (about 400g)

Method

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