Ingredients
- 600g Brussels sprouts, trimmed
- 2 shallots or 1 onion, thinly sliced
- 4 Tbsp olive oil
- 1 Tbsp honey
- 1 Tbsp pine nuts, toasted
- 1 Tbsp balsamic vinegar
- Sea salt and freshly ground black pepper
CRISP BRUSSELS SPROUTS WITH PINE NUTS & BALSAMIC VINEGAR
Method
- Preheat the oven to 190C
- In a bowl, mix the sprouts with the shallots or onion, olive oil, honey and some salt and pepper
- Transfer to a baking tray or shallow dish, and roast in the oven for 20 minutes, until the sprouts are tender and lightly browned
- Sprinkle with the pine nuts and balsamic vinegar and serve
- Try adding a little diced up Wild Smokehouse Salami to the brussel sprouts before roasting
Comments
Sprouts don't need to be soggy, try them roasted with honey, balsamic vinegar and a scattering of pine nuts. Delicious!
Try adding a little diced up salami to the Brussels Sprouts before roasting.
