Roasted Brussel Sprouts with Grapes & Pine Nuts

By Masterchef winner
Steven Wallis

Serves 2
30 mins

Utensils & Essentials

Baking sheet, baking tray.


200g brussels sprouts
100g grapes
1 tablespoon of rapeseed oil (not supplied)
2 Fresh thyme
1 teaspoon of balsamic vinegar
25g toasted pinenuts
(Salt and pepper - not supplied)

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How to make

Roasted Brussels Sprouts with Grapes & Pine Nuts
On a baking sheet, toss the brussels sprouts and grapes with rapeseed oil and thyme.  
Season generously with salt and pepper.
Roast until caramelised and tender for about 20-25 minutes.
Once caramelised, drizzle the sprouts and grapes with 1-2 teaspoons of aged balsamic vinegar.  Scatter with toasted pine nuts.
Serve and enjoy!
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