About this recipe
This sweet sticky dish uses my favourite brassica ingredient – the humble Brussels Sprout.
Abundant in anti inflammatory compounds including the indoles and sulforaphane – they’re such a powerful ingredient that I love to weave into meals.
I’m using brown rice spaghetti here but any whole grain pasta should work.
150g Brussels sprouts
2 Tbsp Balsamic vinegar
1 Tbsp Honey / maple syrup
3 Tbsp Extra virgin olive oil
3 Cloves garlic
3 Medium sized red or regular carrots (or beets could work)
1 Handful hazelnuts
100g Brown rice spaghetti
To a large oven proof pan, add the oil and sauté the garlic, brussels and carrots for 3-4 minutes over a medium to low heat on the hob.
Then add the hazelnuts, balsamic vinegar, a splash of oil and the honey. Mix everything together in the pan and place in the oven at 180C for 8 minutes.
Meanwhile add the spaghetti to boiling water until cooked, then drain.
Remove all the ingredients from the pan. Fold in the pasta and serve.