Maple Brussels Sprouts

  • Cook: 30 min
  • Servings: 4

Ingredients

  • 500 g Brussels sprouts
  • 3 tbsp pecan nuts roughly chopped
  • 3 dl dried cranberries
  • 15 fresh sage leaves
  • 1 Apetina® Original Slice
  • 2 tbsp butter
  • 4 tbsp vegetable oil
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • salt and pepper

Brussels sprouts is your rockstar alternative to cabbages or kale all year round. Here, they soak up the sweet and zesty flavours of the sage and cranberries. Yup, you’re about to turn up the volume of that dinner of yours.

To prepare the sprouts, place a steaming pan over medium heat. Trim the roots and discard any tired outer leaves. Halve the sprouts through the root and place in the steaming basket. Steam for 4-5 minutes until the sprouts have changed to a bright green and are slightly tender. Remove and set aside.

To prepare the sage leaves; heat the vegetable oil in a small frying pan over medium heat. Add the sage leaves and cook gently until translucent. Slide them onto a dinner plate lined with kitchen paper and set aside until needed.

Heat 2 tbsp. of olive oil in a large frying pan. Add the sprouts and cook on both sides for 3-4 minutes until tinged and golden. Add the butter and allow to foam and coat the sprouts. Season with a little salt & pepper; add the pecans, cranberries and maple syrup. Gently crumble the Apetina through the sprouts. You should have irregular shapes and pieces that will give you a creamy salty pop in your mouth.

Tip into a serving dish. Scatter the sage leaves over the top and serve as an accompaniment to your main meal. Not too bad, eh?

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