Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 6 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
6
- 500grams Brussels sprouts, trimmed, halved lengthways
- 4 garlic cloves, peeled
- 1/3 cup Woolworths extra virgin olive oil
- 1 cup pecans
- 1/3 cup maple syrup
- 1/4 cup sherry vinegar
- 1/4 cup currants
Nutrition per serving
1420kJ / 340Cal
1420 Kilojoules or 340 Calories
16% of daily energy intake*
Protein
5.4grams
Fat
26.3grams
Carbs
19.5grams
Sugars
19.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Learn how to cook Brussels sprouts to perfection then take things up a notch and top with maple-roasted caramelised pecans and syrup soaked currants.
Instruction tip
Variation:Instead of sherry vinegar, you can use red wine or apple cider vinegars. You can also replace the currants with dried blueberries.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Place sprouts, garlic and half of the oil in a roasting pan, then toss to coat. Season with pepper. Bake for 25 minutes or until golden and tender.
Step 2 of 4
Meanwhile, place pecans and half of the syrup on a baking paper-lined baking tray, then toss to coat. Bake for 10 minutes or until golden and caramelised. Allow to cool for 5 minutes, then roughly chop.
Step 3 of 4
Place vinegar and remaining syrup in a small saucepan over medium heat. Bring to a simmer. Remove pan from heat. Add currants and remaining oil, then stir to combine.
Step 4 of 4
Scatter pecans over sprout mixture. Serve drizzled with dressing.
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