Pineapple Roasted Brussels Sprouts with Pecans
Sweet and Savory Side Dish
This recipe goes well with any protein or on top of rice. It’s delicious enough for a holiday or every day.
Ingredients
- 13.4 oz Brussel sprouts
- 4.4 oz fresh pineapple
- 1.5 tablespoons olive oil
- 1 teaspoon lemon juice
- 2 teaspoons balsamic vinegar good quality
- 2 teaspoons maple syrup or honey
- 2 tablespoons pecans or walnuts
- salt and pepper to taste
Instructions
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Preheat the oven to 200°C / 400°F / Gas Mark 6.
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Wash the Brussel sprouts, peel off the outer leaves, trim off the bottom of the core, cut in half.
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Peel and core the pineapple, cut into 1.5 cm / 1/2 inch cubes.
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Toss the Brussel sprouts and pineapple with olive oil, lemon juice and balsamic vinegar. Season with salt and pepper to taste.
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Spread in an even layer on a baking tray (without baking paper), roast for 15 minutes. The brussel sprouts shouldn’t be overcrowded, so they can properly brown.
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After this time, add the pecans and maple syrup, mix everything together and roast for 5 more minutes, until the Brussel sprouts are browned and tender.
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Serve and enjoy! Check if the Brussel sprouts are sour enough, if not – sprinkle them with lemon juice.
