Roasted Brussels sprouts with honey-balsamic glaze and Parmesan polenta

Ingredients for the roasted Brussels sprouts:

• 500 g Brussels sprouts, cleaned and halved
• 2 tbsp olive oil
• 2 garlic cloves, finely chopped
• 2 tbsp balsamic vinegar
• 1 tbsp honey or maple syrup
• Salt and pepper to taste
• Optional: chopped fresh herbs such as parsley or thyme for garnishing

Preparation of the Brussels sprouts:

1. Prepare the Brussels sprouts by removing the outer leaves and halving the florets. Make sure they are thoroughly washed and patted dry.
2. Heat the olive oil in a large skillet over medium heat. Add the chopped garlic and sauté for about 1 minute, until fragrant.
3. Add the Brussels sprouts to the pan and cook, stirring occasionally, for about 8-10 minutes until lightly browned and tender.
4. Meanwhile, combine the balsamic vinegar and honey in a small bowl to prepare the glaze.
5. Once the Brussels sprouts are lightly browned, pour the honey balsamic glaze over the Brussels sprouts and mix well to ensure all the florets are evenly coated.
6. Continue roasting the Brussels sprouts until the glaze thickens and coats the florets, about 2-3 minutes, stirring occasionally to prevent burning.
7. Season with salt and pepper and sprinkle with chopped fresh herbs if desired.

Ingredients for the polenta:

• 1 cup coarsely ground cornmeal (polenta)
• 4 cups vegetable broth or water
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste

Preparation of the polenta:

1. In a medium saucepan, bring the vegetable broth or water to a boil.
2. Slowly stir the coarsely ground corn flour into the boiling liquid, stirring constantly to avoid lumps forming.
3. Reduce the heat and simmer the polenta, stirring occasionally, until thick and creamy, usually about 15-20 minutes.
4. Add the grated Parmesan cheese and butter to the polenta and stir well until the cheese is melted and the butter is fully incorporated.
5. Season the polenta with salt and pepper and add more seasoning if desired.
6. Keep the creamy Parmesan polenta warm until the roasted Brussels sprouts are ready.

Serve roasted Brussels sprouts with creamy Parmesan polenta for a delicious autumnal meal. The creamy texture and rich flavor of the polenta perfectly complement the sweet and sour glaze of the Brussels sprouts, making the dish a true delight. Enjoy!