Brussels Sprouts with Sultanas and Pine Nuts recipe

Preparation Time: 10 minutes | Cooking Time: 40 minutes

Brussels sprouts are given a little bit of an exotic makeover in this recipe. Sprouts are roasted with garlic, oil, salt and pepper and then tossed with pine nuts, sultanas and a little balsamic vinegar.


  • 1kg Brussels sprouts
  • 2 garlic cloves
  • 150g smoked pancetta
  • 1 tbsp. oil
  • 2 tbsp. balsamic vinegar
  • 5 tbsp. pine nuts
  • 4 tbsp. sultanas
  • Salt and pepper


  1. Preheat the oven to 180C. Trim and halve the sprouts. Thinly slice the garlic. Toss the sprouts, garlic, oil, salt and pepper and spread on a baking tray. Make sure the sprouts are cut side down.

  2. Bake for 20 minutes or until browning. Meanwhile, fry the pancetta until it is golden and releasing oil and add to the sprouts with the bacon fat. Toss to combine along with the pine nuts and sultanas. Roast for another 10 minutes or until golden. To serve, toss with the vinegar.

If you're not a fan of garlic, just omit it - this dish will still taste completely delicious. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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