Ingredients
Method
1.Preheat the oven to 200°C.
2.Arrange the cauliflower and halved sprouts in a large roasting pan. Drizzle with oil and season with salt and pepper. Cook for 30 minutes, turning at times, until tender and coloured on the edges.
3.Add the almonds and currants to the pan for the last 10 minutes of cooking.
4.At the same time heat the vinegar and sugar together in a small saucepan over a moderate heat, stirring to dissolve sugar. Allow to boil then simmer for 2 minutes, taking care the syrup stays pourable as it will thicken as it cools. Remove pan from the heat and set aside. If the syrup gets too thick, add a few drops of water before serving.
5.Transfer the veges to a large serving platter or bowl, drizzle with balsamic syrup and serve warm or at room temperature.
Note
- Per serve: Energy: 255kcal, 1069kj Protein: 5.6g Fat: 15g Saturated fat: 1.7g Cholesterol: 0mg Carbohydrate: 21.7g Fibre: 5.3g Sodium: 471mg