About this recipe:The perfect side dish to any roast! Brussels sprouts are sauted with red onions, red wine vinegar and caster sugar until caramelised, then garnished with pistachios. Serve at your next Sunday lunch or Christmas dinner.
1.8kg Brussels sprouts
115g unsalted butter
4 small red onions, thickly sliced
4 tablespoons red wine vinegar
2 tablespoons caster sugar
salt and pepper to taste
65g pistachios, coarsely chopped
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Method Prep:10min › Cook:15min › Ready in:25min
Place Brussels sprouts in a steamer insert over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
Melt the butter in a deep frying pan, add the onions and 3 tablespoons vinegar; cook until onions brown.
Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelised.
Season with salt and pepper to taste and garnish with pistachios.