Roasted brussel sprouts with pineapple and pecans
Servings: 2 servings
Ingredients
- 13.4 oz brussel sprouts 380g
- 4.4 oz fresh pineapple 125g
- 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
- Preheat the oven to 200°C / 400°F / Gas Mark 6.
- Wash the brussel sprouts, peel off the outer leaves, trim off the bottom of the core, cut in half.
- Peel and core the pineapple, cut into 1.5 cm / 1/2 inch cubes.
- Toss the brussel sprouts and pineapple with olive oil, lemon juice and balsamic vinegar. Season with salt and pepper to taste.
- 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.
- 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.
- Serve and enjoy! Check if the brussel sprouts are sour enough, if not - sprinkle them with lemon juice.
Notes
- You can serve it as a salad (for a lunch) or as a side dish. You can serve it with roasted chicken or duck.
- The simplest way to serve this roasted brussel sprouts salad: with potato puree (cooked potatoes + lots of butter + a little bit of milk + salt and pepper) and pan-fried chicken breast (pound the thickest part a bit and season well with salt, pepper and 1 ts Herbes de Provence / french seasoning or Italian seasoning, fry on both sides on a pan until nicely browned).
- Calories count = 1 serving (1/2 of the recipe).
Nutrition
Calories: 263kcal