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Sweet and sour sprouts
Serves 4
Easy
Prep:
Cook:
Maple syrup and red wine vinegar are perfectly balanced in this side dish, and it’s made even more festive with a pop of colour and fruitiness from the cranberries.
Skip to ingredients
- 500g Brussels sproutstrimmed and halved
- 20g butter
- 1 shallotfinely sliced
- 75g pecansroughly chopped
- 2 tbsp maple syrup
- 2½ tbsp red wine vinegar
- 50g dried cranberries
Nutrition: per serving
- kcal284
- fat19g
- saturates4g
- carbs20g
- sugars10g
- fibre7ghigh
- protein5g
- salt0.11g
Method
step 1
Bring a pan of salted water to the boil, then add the sprouts and boil for 3 mins. Drain in a colander and run under cold water.
step 2
Melt the butter in a large non-stick frying pan over a low heat. Add the shallot and cook for 4-5 mins, until softened. Add the sprouts, season, increase to a medium-high heat and stir-fry for 7-8 mins, until just tender and pale golden. Add the pecans, maple syrup and vinegar for 2 mins until coated and reduced. Stir in the cranberries, then transfer to a serving dish.
