I’m easily tempted sometimes. When I came across a bag of beautiful purple Brussels sprouts in my supermarket, I simply had to buy them. More because they were purple and I had to satisfy my curiosity, than because of anything else. For, to be honest, Brussels sprouts aren’t exactly my favourite and I doubt they will ever be. Nevertheless, I do believe that if you have to eat them, this is undoubtedly the best way to go about it. Roasting the sprouts in the oven will give them a crispy outside and a soft mushy centre and toasted walnuts and slightly caramelised balsamic red onion perfectly complement these healthy little cabbages.
Ingredients (for 2):
200g (purple) brussels sprouts
1-2 medium red onions finely sliced
handful of walnuts, toasted and roughly chopped
- heat the oven to 200 degrees celsius. Cut off the woody stem at the bottom of each sprout. Arrange them on a baking tray, coat with oil and season with plenty of salt and some pepper. Bake for 35-40 minutes.
- Sautee the onion slices in some oil, add some balsamic vinegar, leave to evaporate. When the onions are soft and slightly caramelised, add the toasted walnuts to the pan.
- Take the sprouts out of the oven, add to the pan and stir well to combine, then serve.