Repeat after me: plain boiled/ steamed sprouts are not the one. I see a lot of sprouts hate every year in the run up to Christmas, and when I look at the standard way most people cook them, I fully understand why. I love roasted sprouts, but if you don’t have the oven space or want a quicker way of cooking them, this sweet brussel sprouts agrodolce recipe is a perfect way to spruce up your sprouts without needing a million ingredients.
You can serve this as a side dish for many dishes or incorporate them in your Sunday roast.
Nutritional Information
Based on four servings per recipe, this recipe contains 183 calories, 4g of protein and 4.1g of fibre per serving. Each serving contains your full daily amount of vitamin K and over 80% of the recommended amount of vitamin C.
How to Store and Does it Keep?
Store in an airtight container and keep refrigerated, use within two days. To reheat, heat slowly on a low heat in the pan and add small splashes of water if the sauce needs to loosen.
Ingredient Choices and Substitutions
To reduce the ingredients list, you can swap the white wine vinegar and balsamic for red wine vinegar. For those with a nut allergy, you can swap the pine nuts for some toasted pumpkin seeds if you still want to add that extra texture to the dish. Not allergic but pine nuts aren’t your thing? Try with some chopped hazelnuts or pecans instead.
Brussel Sprouts Agrodolce Recipe
Simple sprouts with a tangy sweet and sour sauce.
This recipe is gluten free, dairy free, soy free and vegan. It does contain nuts.
Brussel Sprouts Agrodolce Recipe
Ingredients
- 300 g brussels sprouts trimmed and halved
- 35 g golden raisins or sultanas
- 30 g pine nuts
- 2 tbsp olive oil
- ½ red onion halved and finely sliced
- 1 tbsp white wine vinegar
- 1 tbsp balsamic vinegar
- 1 tbsp light brown soft sugar
Instructions
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Bring a large pan of salted water to the boil. Add the sprouts and boil for 2 mins, then drain well, reserving 3tbsp of the cooking water for the raisins, and set aside.
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In a cup or small bowl, cover the raisins or sultanas with the reserved 3tbsp hot water then set aside.
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Toast the pine nuts in a large dry frying pan, until golden. Tip out of the pan into a bowl; set aside.
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Heat 1½tbsp of the oil in the frying pan. Add the onion and fry gently for 6-8 mins, until softened. Remove from the pan and add to the pine nuts.
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Wipe out the frying pan and add the remaining oil. Fry the drained sprouts over a high heat for 3-4 mins, turning once or twice, until golden. Lower the heat, return the onion and pine nuts to the pan and stir in the raisins or sultanas with any soaking liquid, plus the vinegar and sugar. Bubble for a couple of mins, until the sprouts are just tender. Season to taste and serve immediately.
Serve and enjoy!
Until next time,
Sophie
Jump Back – 5 Ingredients, 5 Recipe January 2023.
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