Roast Brussels sprouts with balsamic vinegar

Buonissima. Serves 4. 5 steps

450g Brussels sprouts Cut sprouts in half, toss with oil. Place on a baking tray in one layer and cover with a sheet of greaseproof paper. Roast in a hot oven 25 minutes, stirring occasionally, until golden. Put sprouts in a bowl, drizzle with sauce, sprinkle with parsley 2 tablespoons olive oil 1 tablespoon Dijon mustard Whisk until creamy 1 tablespoon Worcestershire sauce 3 tablespoons olive oil 2 tablespoons parsley chopped finely

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