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Roasted Brussel Sprouts with Grapes & Pine Nuts
By Masterchef winner
Steven Wallis
Serves 2
30 mins
Gluten
Utensils & Essentials
Baking sheet, baking tray.
Gluten.Ingredients:
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)
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!
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.
