Caramelised Sprout with White Wine & Truffle Pasta
oven, bowl, baking sheet, saucepan, tongs
Preheat the oven to 200C
- 500 g Brussels sprouts
Wash and trim the sprouts by cutting off the bottoms and removing the outer leaves. Smaller ones can stay whole, medium ones cut in half and large sprouts cut into 3-4 strips.
- 40 ml olive oil
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 tsp BBQ spice
In a large mixing bowl, add the olive oil, Dijon mustard, maple syrup, BBQ spice and seasoning and combine together.
- baking sheet
Add the sprouts to the bowl and make sure they are all coated in the sauce. Spread them out evenly on a oven tray lined with greaseproof paper.
Put the tray in the oven for approximately 20 minutes or until nice and charred on the edges.
- 300 g spaghetti
Whilst the sprouts are roasting, cook the spaghetti in a large pot of salted boiling water, as per cooking instructions.
- 1 shallot
- 100 ml white wine
Chop the shallots and add to a sauté pan with some olive oil over a medium heat until translucent, then add the white wine and cook this down for a couple of minutes.
- 250 ml cream
Add the cream and salt and pepper and simmer for approximately minutes until the sauce thickens up nicely.
Once the spaghetti is cooked, use tongs to remove it from the pot of water and place into the sauce pan, mix to combine and allow to simmer for a few minutes. If too thick, add some of the pasta water to thin it and give the pasta a nice glaze.
Once the sprouts are nice and crispy, remove from the oven and fold half of them through the pasta.
- 1 dash truffle oil
- 2 pinches chili flakes
Serve up the pasta in bowls, top with the remaining sprouts, a few drops of truffle oil and a pinch of chilli flakes.