Whether you like them or not, brussel sprouts are a staple at the Christmas table, and if you haven’t been a fan before this recipe is sure to convert you. Sweet and tangy from the Balsamic Vinegar and crunchy with the hazelnuts and onions, these are brussels as you’ve never seen them before!

Ingredients

750g Brussel Sprouts, outer layers removed and cut lengthways

3 tbsp Garlic Oil

Salt and Pepper

80g Unsalted Butter, cubed

2 tbsp Organic Balsamic Vinegar of Modena

60g Roasted Chopped Hazelnuts

60g Fried Onions, available in most good supermarkets

Ingredients

750g Brussel Sprouts, outer layers removed and cut lengthways

3 tbsp Garlic Oil

Salt and Pepper

80g Unsalted Butter, cubed

2 tbsp Organic Balsamic Vinegar of Modena

60g Roasted Chopped Hazelnuts

60g Fried Onions, available in most good supermarkets

1

Preheat the oven to 200 degrees. Toss the sprouts in a bowl with the garlic oil and a good amount of salt and pepper. Place on a baking tray and roast in the oven for 20 mins.

2

Remove from the oven, add the butter and roast for a further 10 mins. Remove again and drizzle with the Balsamic Vinegar and keep warm until ready to serve.

3

When ready to serve sprinkle with the chopped hazelnuts and fried onions.

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