Method

• Pre-heat the oven to 220 degrees C
• Tail the sprouts and cut the broccoli to the same size as the sprouts, and place in a bowl
• In a smaller bowl mix the olive oil, chilli flakes, juices and zest and balsamic glaze, salt, and pepper
• Pour over the vegetables and spread them onto a baking tray
• Bake until the sprouts have softened
• To serve, plate up and heat the Shatta then drizzle it over the vegetables