Brussels sprouts with roasted garlic and pinenuts
( SERVES 4 )
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|1 tbsp||Olive oil|
|1 tbsp||Walnut oil|
|1||Salt & freshly ground pepper|
|½ cup||Pine nuts|
- Preheat oven to 200 degC. Remove the outer layers of papery skin from the head of garlic. Slice just enough off the head to expose the garlic cloves then season and wrap in tinfoil. Bake for 30 minutes then cool and squeeze the flesh out of the skins.
- Meanwhile, toss the sprouts in walnut and olive oil. Season and place in a roasting dish, cook for 15 minutes then add the pinenuts and currants. Return to the oven for a further 5 minutes.
- Pile the sprouts, pinenuts and currants on to a serving dish, drizzle with oil leftover in the pan and top with garlic.