Recipes
Date posted: 13/12/2019
Ingredients
| Everyday Favourites medium brussels sprouts | 500g |
| Pure olive oil tin | 40ml |
| Everyday Favourites table salt | Pinch |
| Everyday Favourites ground black pepper | Pinch |
| Pecan nuts | 200g |
| Tate & Lyle dark soft brown sugar | 30g |
| Il Borgo Balsamic vinegar glaze | 30ml |
| Everyday Favourites chopped dates | 100g |
Method
- Preheat the oven to 200°C
- Slice the frozen Brussel sprouts in half
- Place the sprouts onto a sheet pan
- Drizzle with half the olive oil and sprinkle with salt and pepper. Mix the sprouts to ensure they're all coated and place in the oven
- Whilst the sprouts are cooking, mix the pecan nuts in a bowl with the remaining oil so they are all coated. Scatter them onto a baking tray and sprinkle brown sugar over the top. Toast in the oven for 10 minutes so they begin to caramelise. Once cooked, set aside
- Once the sprouts are browned yet still soft in the centre (around 20 mins), take out of the oven
- Add the balsamic vinegar glaze and dates. Stir and roast in the oven for a further 3-5 mins
- Remove from the oven and sprinkle the toasted pecans on top
- Serve immediately whilst it is still warm