Brussels sprouts with pine nuts and balsamic vinegar recipe image

Print Brussels sprouts with pine nuts and balsamic vinegar

Roasting intensifies the flavour of the sprouts and the contrasting sweetness of the honey and sharpness of the vinegar sets them off to perfection. Briefly dry-roast the pine nuts in a frying pan to bring out their nutty crunch before scattering them on top.

Ingredients

  • 300g Brussels sprouts, trimmed
  • ½ onion, thinly sliced
  • 2 tbsp olive oil
  • ½ tbsp honey
  • ½ tbsp pine nuts, toasted
  • ½ tbsp balsamic vinegar
  • Salt & pepper

Method

  1. Preheat oven to 190°C/Gas 5.
  2. In a bowl, mix the sprouts with the onion, olive oil, honey and salt and pepper.
  3. Transfer to a baking tray or shallow dish and bake for 20 minutes until the sprouts are tender and lightly browned.
  4. Sprinkle with pine nuts and balsamic vinegar to serve.
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