18(300g)brussels sproutscut in half lengthways (small-medium)
1teaspoonsea salt flakes
Freshly cracked black pepper
1tablespoonbalsamic vinegar
1/3cuppine nuts
1/3cupraisins
2tablespoonscapers
1tablespoonwholegrain mustard
Large handful of parsleychopped
Instructions
Heat one tablespoon of oil in a large frying pan (or a large shallow sauté pan) on medium. Add garlic, chilli and onion. Sauté for 4-5 until onion is caramelized. Remove onto a plate and return the pan to heat.
Add the remaining oil to the pan and increase heat to medium-high. Add brussels sprouts cut side down, salt and pepper. Let them cook undisturbed for 5-6 minutes until they start to char. Toss them with a wooden spoon and continue cooking for 3 minutes until they are glazed and browning all over.
Reduce heat to medium. Add balsamic vinegar to deglaze the pan. Mix well. Add the caramelized onion mix, pine nuts, raisins, capers and mustard. Mix well. Cook for a further 2 minutes until heated through.
Remove from heat and garnish with fresh parsley. Serve hot.