Say goodbye to soggy sprouts - try them roasted with honey, balsamic vinegar and pine nuts. Delicious!
Serves 6
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
Preheat the oven to 190degC.
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.
• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.
