Roasted sprouts with caramelised shallots, apple and sage
- Portion size: Serves 4-6 as a side
- Takes 10 min to make, 30 min to cook
- Difficulty: easy
Add some interest to the usual brussel sprout side dish recipe by roasting them and serving them with apple, shallot and sage.
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Ingredients
- 300g brussels sprouts, quartered
- 4 small round shallots, peeled and halved
- 1 braeburn or similar British eating apple, cored and sliced
- 30g unsalted butter, melted
- Good pinch of caster sugar
- 1½ tbsp cider vinegar
- 8 fresh sage leaves
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Method
- Preheat the oven to 200°C/fan180°C/gas 6. Bring a small pan of water to the boil, add the sprouts and parboil for 3-4 minutes. Drain, refresh under cold water, then toss in a bowl with the shallots, apple, melted butter, sugar and vinegar. Season well.
- Tip into a roasting tin and scatter over the sage leaves. Roast for 25 minutes until golden and starting to caramelise. Serve immediately.
Nutrition
- 77kcals Calories
- 4.9g (2.9g saturated), Fat
- 2.1g Protein
- 5.9g (5.2g sugars) Carbs
- 3.6g Fibre
- trace salt Salt
For 6 servings
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