Roasted Brussel Sprouts with Grapes & Pine Nuts

By Masterchef winner
Steven Wallis

Serves 2
30 mins
Tree nuts

Utensils & Essentials

Baking tray or frying pan.

Allergens: Tree Nuts.

200g Brussels sprouts
100g grapes
1 tablespoon of rapeseed oil (not supplied)
Fresh thyme
1 teaspoon of balsamic vinegar
25g pine nuts
Salt and pepper (not supplied)

How to make

Roasted Brussels Sprouts with Grapes & Pine Nuts
Prepare the Brussel sprouts by removing the damaged outer leaves and cutting them in half.
Place them on a baking sheet, add the grapes and toss with rapeseed oil and thyme.  
Season generously with salt and pepper.
Roast on the stove or in the oven until caramelised and tender, for about 20-25 minutes.
While they are cooking, toast the pine nuts in a small frying pan, for a few minutes, and set aside.
Once caramelised, drizzle the sprouts and grapes with 1-2 teaspoons of balsamic vinegar.  Scatter with toasted pine nuts.
Serve and enjoy!
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!

To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.