Mayo Brussel Sprouts with Chinese Black Vinegar

Mayo Brussel Sprouts with Chinese Black Vinegar
 Mayo Brussel Sprouts with Chinese Black Vinegar
SERVES 4
PREP TIME
10 Minutes
COOKING TIME
30 Minutes
INGREDIENTS
METHOD
INGREDIENTS

100ml Heinz [Seriously] Good Mayonnaise

1.5 tsp Chinese Black Vinegar

450g Brussels sprouts, cleaned and halved

1 tsp crushed corainder seeds

20 Black Garlic Cloves

1 tbs Chopped Thyme

25g Salted Butter

1 tsp Lemon Juice and zest

30g Toasted Pine Nuts

METHOD
1.

Set the Oven to 200c.

2.
Toss the sprouts in some olive oil, add the coriander seeds and season. Roast on a tray in a hot oven for around 10 minutes until golden but still crunchy.
3.
Smash the black garlic to a paste with the lemon juice and thyme.
4.
Mix the Heinz [Seriously] Good Mayonnaise with the black vinegar.
5.
Heat the butter in a sauté pan until it starts to become golden and foaming. Toss in the sprouts and flip about for a few seconds and add the black garlic paste.
6.
Spoon the Heinz [Seriously] Good Mayonnaise onto the side of a serving dish and tip the sprouts to one side of this. Garnish with the toasted pine nuts and lemon zest.