Vegan miso mushroom & spinach pithiviers
Make these stunning vegan pithiviers for Christmas – they can be assembled ahead and kept in the fridge, or frozen up to a month ahead and baked on the day
Agrodolce brussels sprouts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 300g brussels sproutshalved
- 3 tbsp olive oil
- 25g pine nuts
- 1 shallotfinely chopped
- 3 tbsp red wine vinegar
- 1-2 tsp golden caster sugar
- 15g golden raisinsroughly chopped
- 10g parsleyfinely chopped
Nutrition: Per serving
- kcal176
- fat14g
- saturates2g
- carbs7g
- sugars6g
- fibre5g
- protein4g
- salt0.1g
Method
step 1
Heat the air fryer to 180C. Tip the brussels sprouts into a large bowl, then drizzle over the olive oil and season well with salt and pepper. Arrange in an even layer in the air fryer basket. Cook for 15-20 mins, shaking the basket halfway through.
step 2
Meanwhile, tip the pine nuts into a small, dry frying pan over a medium heat. Toast for 3-4 mins, shaking the pan regularly, until golden-brown all over. Set aside.
step 3
Mix the shallot, vinegar, sugar and raisins in a small bowl. Stir in most of the parsley, reserving 1 tbsp.
step 4
Remove the brussels sprouts from the air fryer and toss with the dressing. Arrange on a serving platter and sprinkle with the remaining parsley and toasted pine nuts.
