Sweet & sour sprouts
Combine maple syrup and red wine vinegar to make a perfectly balanced dressing for brussels sprouts. Cranberries add a festive pop of colour and flavour to this recipe
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Prep:10 mins
Cook:15 mins
- Easy
Nutrition per serving
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kcal 284
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fat 19g
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saturates 4g
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carbs 20g
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sugars 0g
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fibre 7g
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protein 5g
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salt 0.11g
Ingredients
- 500g brussels sprouts , trimmed and halved
- 20g butter
- 1 shallot , peeled and finely sliced
- 75g pecans , roughly chopped
- 2 tbsp maple syrup
- 2½ tbsp red wine vinegar
- 150g dried cranberries
Method
Cook the sprouts in a pan of boiling salted water for 3 mins, then drain and rinse under cold running water to halt the cooking process. Drain well again.
Melt the butter in a large non-stick frying pan over a low heat and cook the shallots for 4-5 mins until softened. Add the sprouts, then season, turn up the heat to medium-high and stir-fry for 7-8 mins until the sprouts are just tender and pale golden. Add the pecans, maple syrup and vinegar, and stir-fry for 2 mins more until coated in the sticky, reduced syrup mixture. Stir in the cranberries, then transfer to a serving dish and serve.
