For extra tender Brussels sprouts, add a splash of water to the pan and place the lid on for 5 minutes while sautéing
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Special Occasion | Christmas |
| Diet | Vegan |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 295 |
| Fat | 19.9g |
| Saturates | 2.4g |
| Protein | 8.8g |
| Carbs | 28g |
| Sugars | 10.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
In a jar or small bowl, combine the maple syrup, Dijon mustard, apple cider vinegar, 2 tbsp of oil, 4 sprigs of thyme and 1/2 tsp of sea salt and adjust the seasoning, if necessary.
2
Heat the oil in a large pan placed over a medium heat. Halve the Brussels sprouts and add to the hot pan along with 4 sprigs of thyme. Sauté until tender and golden, approx. 15 minutes. Crush in the garlic, add 2 tablespoons of the dressing to the pan and cook for a further 5 minutes or until caramelised.
3
Season and add the pine nuts to the pan. Remove from the heat.
4
Serve the Brussels sprouts sprinkled with a few thyme leaves.
