Roasted sprouts with caramelised shallots, apple and sage

  •
  • Effort icon Easy
  • December 2013
Roasted sprouts with caramelised shallots, apple and sage
  • Effort icon Easy
  • December 2013
  • Serves icon Serves 4-6 as a side
  • Time icon Takes 10 min to make, 30 min to cook

Add some interest to the usual brussel sprout side dish recipe by roasting them and serving them with apple, shallot and sage.

  • Vegetarian Vegetarian recipes

Nutrition: per serving

Calories
77kcals
Fat
4.9g (2.9g saturated),
Protein
2.1g
Carbohydrates
5.9g (5.2g sugars)
Fibre
3.6g
Salt
trace salt
Calories
77kcals
Fat
4.9g (2.9g saturated),
Protein
2.1g
Carbohydrates
5.9g (5.2g sugars)
Fibre
3.6g
Salt
trace salt

For 6 servings

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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

Method

  1. 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.
  2. Tip into a roasting tin and scatter over the sage leaves. Roast for 25 minutes until golden and starting to caramelise. Serve immediately.

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