Brussels Sprouts with Pecans and Apples
Love’em or hate’em, brussel sprouts are in season. But fear not, we’ve brought them to life using Gregg’s ginger and paprika!
Sneak this controversial veggie onto your family’s plates with our yummy recipe.
How to Cook
- Preheat oven to 220°C/200°C fan-forced.
- Line a large baking tray with baking paper. Place sprouts in a saucepan of boiling water. Return to the boil. Drain immediately. Rinse under cold water. Stand for 5 minutes to cool slightly.
- Cut sprouts in half. Place in a bowl with apple, Gregg's Ground Ginger, Gregg's Ground Paprika, Gregg's Curry Powder, oil and butter. Season well with salt and pepper. Toss to coat. Arrange apple and sprouts in a single layer on prepared tray. Sprinkle with bacon. Roast for 15 minutes.
- Add pecans. Roast for 15 minutes or until apple and sprouts are golden and tender. Serve sprinkled with Gregg's Chopped Chives.
1 kg Brussel Sprouts
3 Pink Lady Apples (cored, cut into wedges)
1 tsp Greggs Ground Ginger
1 tsp Gregg's Ground Paprika
1 tsp Gregg's Curry Powder
2 Tbsp Extra Virgin Olive Oil
60 g Butter (melted)
4 Middle Bacon Rashers (trimmed, finely chopped)
½ cup Pecans (roughly chopped)
1 Tbsp Gregg's Chopped Chives