Balsamic Glazed Vegetables and Spaghetti

Serves 2

About this recipe

This sweet sticky dish uses my favourite brassica ingredient – the humble Brussels Sprout.

Abundant in anti inflammatory compounds including the indoles and sulforaphane – they’re such a powerful ingredient that I love to weave into meals.

I’m using brown rice spaghetti here but any whole grain pasta should work.


150g Brussels sprouts 

2 Tbsp Balsamic vinegar

1 Tbsp Honey / maple syrup

3 Tbsp Extra virgin olive oil

3 Cloves garlic 

3 Medium sized red or regular carrots (or beets could work)

1 Handful hazelnuts 

100g Brown rice spaghetti 


To a large oven proof pan, add the oil and sauté the garlic, brussels and carrots for 3-4 minutes over a medium to low heat on the hob.

Then add the hazelnuts, balsamic vinegar, a splash of oil and the honey. Mix everything together in the pan and place in the oven at 180C for 8 minutes.

Meanwhile add the spaghetti  to boiling water until cooked, then drain.

Remove all the ingredients from the pan. Fold in the pasta and serve. 

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