Roast Brussels Sprouts with Pons Apple Condiment
With just a few key ingredients, you can transform the humble brussels sprout into something fabulous! Pons apple condiment provides a lovely balance of acidity and sweetness, while Pinoli pine nuts are the perfect finishing touch.
500g Brussels sprouts, ends trimmed, halved
70g sliced salami, pancetta, prosciutto, or chorizo cut in 5cm strips
8 Pons sweet garlic cloves, sliced
3 Tbsp Pons extra virgin olive oil (EVO)
4 Tbsp Pons apple vinegar condiment
Salt and freshly ground black pepper
3 Tbsp Pinoli pine nuts, toasted
Shaved Grana Padano, or Parmigiano Reggiano to serve
Preheat oven to 190°C. Place Brussels sprouts, pancetta and garlic in a large bowl. Drizzle with EVO and apple condiment, season with salt and pepper and toss well to evenly coat. Place Brussels sprouts, pancetta and garlic in a single layer in a low-sided oven pan, scrape all the oil and apple vinegar juices from the bowl over the Brussels sprouts.
Roast for 15-20 minutes or until sprouts are tender and golden-brown, tossing once or twice during cooking for even browning. Serve hot, scattered with pine nuts and shavings of Grana Padano.
Recipe by Julie Le Clerc