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

Ingredients

750g Brussel sprouts, outer layers removed and cut lengthways

3tbsp Garlic Infused Extra Virgin Olive Oil

80g unsalted butter, cubed

2tbsp Organic Balsamic Vinegar of Modena

60g roasted chopped hazelnuts

60g fried onions, available in most good supermarkets

Salt and pepper, to taste

Ingredients

750g Brussel sprouts, outer layers removed and cut lengthways

3tbsp Garlic Infused Extra Virgin Olive Oil

80g unsalted butter, cubed

2tbsp Organic Balsamic Vinegar of Modena

60g roasted chopped hazelnuts

60g fried onions, available in most good supermarkets

Salt and pepper, to taste

1

Preheat the oven to 200C/Fan 180C/Gas Mark 6. 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 minutes. 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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