Untested development recipe.
4 light main portions
15 minutes preparation + 30 minutes roasting (untested estimate)
Ingredients
- 500 g Brussels sprouts, trimmed and halved
- 480 g cooked drained butter beans
- 2 tablespoons olive oil, divided
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 40 g dried cranberries
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon pure maple syrup
- 2 tablespoons water
- 2 tablespoons chopped parsley
Preparation and method
- Heat oven to 220 C / 425 F. Toss sprouts with 1 tablespoon oil, salt and pepper. Spread cut-side down on a large rimmed tray with space between pieces.
- Roast for 18-22 minutes. Turn, add well-drained beans and remaining 1 tablespoon oil, then roast 8-10 minutes more until sprouts are tender and beans are hot. Watch beans for drying; stop before they become hard.
- While roasting, simmer cranberries with vinegar and 2 tablespoons water in a small pan for 2 minutes. Remove from heat and stir in mustard and maple syrup.
- Transfer warm sprouts and beans to a bowl, fold through dressing and parsley, and divide into four portions. Serve warm promptly.
Allergen review
Contains mustard. Check dried cranberries, vinegar and canned beans for sulfites and other label allergens; butter beans are legumes.
Handling and service
Development draft: NOT physically cooked, tasted or bar-tested. Use washed produce, clean utensils and labeled ingredients. Serve promptly; refrigerate perishable ingredients and prepared portions promptly if not serving. Follow applicable food-safety guidance and ingredient labels; no shelf-life promise. No nutrition, health, cost or authenticity claims.
AI concept art is illustrative, not proof of a physical trial. No nutrition, ratings or health claims are supplied.
