VPS
Senior Member
- Joined
- Apr 2, 2011
- Posts
- 8,740
- Qantas
- LT Gold
- Virgin
- Gold
Maple & Mustard Roasted Brussel sprouts
Time 45 minutes
Serves 4
450 g of Brussel sprouts
110 g of pancetta diced - can use bacon
1 tablespoon of olive oil
1 tablespoon, each of Dijon mustard and wholegrain mustard
1 tablespoon of maple syrup
1 teaspoon each of Salt and Pepper
2 tablespoons of pinenuts
2 to 3 tablespoons of Parmesan, grated
Pre-heat the oven to 210° and line a large tray with baking paper. (I just used a large flat bottomed casserole dish)
Trim the brussels sprouts remove the tough outer layer and cut each sprout in half.
In a large bowl, whisk together the olive oil, Dijon mustard, wholegrain mustard, maple syrup, and salt and pepper.
Add the brussels sprouts and pancetta to the bowl and toss to combine. Pour the contents of the bowl onto the lined baking paper in a single layer.
Place the tray in the oven and roast for 25 minutes. Remove the tray from the oven. Sprinkle the pinenuts over the top, then return the tray the oven to roast for a further five minutes.
To serve transfer the roasted brussels sprouts to a serving dish or platter. Season with salt and pepper to taste. Then top with a grated Parmesan cheese before serving .
Time 45 minutes
Serves 4
450 g of Brussel sprouts
110 g of pancetta diced - can use bacon
1 tablespoon of olive oil
1 tablespoon, each of Dijon mustard and wholegrain mustard
1 tablespoon of maple syrup
1 teaspoon each of Salt and Pepper
2 tablespoons of pinenuts
2 to 3 tablespoons of Parmesan, grated
Pre-heat the oven to 210° and line a large tray with baking paper. (I just used a large flat bottomed casserole dish)
Trim the brussels sprouts remove the tough outer layer and cut each sprout in half.
In a large bowl, whisk together the olive oil, Dijon mustard, wholegrain mustard, maple syrup, and salt and pepper.
Add the brussels sprouts and pancetta to the bowl and toss to combine. Pour the contents of the bowl onto the lined baking paper in a single layer.
Place the tray in the oven and roast for 25 minutes. Remove the tray from the oven. Sprinkle the pinenuts over the top, then return the tray the oven to roast for a further five minutes.
To serve transfer the roasted brussels sprouts to a serving dish or platter. Season with salt and pepper to taste. Then top with a grated Parmesan cheese before serving .
