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Sweet and sour Brussels sprouts
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Serves: 4 as a side
2 tbsp olive oil
1 onion, finely sliced
300g Brussels sprouts, trimmed and thickly sliced
2 tbsp nonpareille capers, rinsed and drained
2 garlic cloves, finely sliced
2 tsp maple syrup or honey
2 tbsp red wine vinegar
2 tbsp sultanas
30g pine nuts, toasted
handful flat leaf parsley, chopped
1. Put the oil in a large frying pan set over a medium heat. Add the onion with a pinch of salt and cook, stirring, for 5 minutes. Turn the heat up a little, add the sliced sprouts and stir-fry for about 4 minutes.
2. Add the capers and garlic, continue to cook for 1 minute then add the maple syrup or honey, vinegar, sultanas and pine nuts. Bubble, stirring often, for 2 minutes, until the sprouts are glazed and just tender. Season and fold the parsley through to finish.
This recipe first appeared in Waitrose & Partners Food, December 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in November 2018.