For extra tender Brussels sprouts, add a splash of water to the pan and place the lid on for 5 minutes while sautéing
|Prep time||10 minutes|
|Cook time||25 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
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.
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.
Season and add the pine nuts to the pan. Remove from the heat.
Serve the Brussels sprouts sprinkled with a few thyme leaves.