Roasted sprouts with caramelised shallots, apple and sage
- Published: 31 Oct 13
- Updated: 18 Mar 24
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.
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- Recipe from December 2013 Issue
Nutrition
For 6 servings
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
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