Roasted sprouts with caramelised shallots, apple and sage

Name: Roasted sprouts with caramelised shallots, apple and sage
Yield: Serves 4-6 as a side
Cuisine: British recipes
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

Easy
October 2013

Serves 4-6 as a side
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.

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

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

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.

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Roasted sprouts with caramelised shallots, apple and sage

Ingredients

Method

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