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

Published: 31 Oct 13
Updated: 18 Mar 24

Test kitchen approved

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

Serves 4-6 as a side
Takes 10 min to make, 30 min to cook

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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.

Recipe from December 2013 Issue

Nutrition

Nutrition: per serving

For 6 servings

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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Roasted sprouts with caramelised shallots, apple and sage

Ingredients

Method

Nutrition

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