CRISP BRUSSELS SPROUTS WITH PINE NUTS & BALSAMIC VINEGAR
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
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
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 Basecamp Salami and to the Brussels Sprouts before roasting.
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 Basecamp Salami and to the Brussels 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 Basecamp Wild Salami and to the Brussels Sprouts before roasting.
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