This may sound like an odd combination, but trust me on this one. The spice comes from chilli flakes and the sweetness from a drizzle of maple syrup, in which onions, garlic and brussel sprouts are caramelised. Finally, pecan nuts add a buttery crunch to the dish.
Ingredients (2 servings):
2 handful of Brussel Sprouts, stem cut and outer leaves removed
150g Linguine
1 Onion
3 Cloves of Garlic
2 tbsp Butter
1 tbsp Maple Syrup
1 tsp Chilli Flakes
1/2 tsp dried Thyme
Salt & Pepper
Handful of Pecan Nuts
Method:
Cook the brussel sprouts in water for about 7-10 minutes. They should still have a slight crunch left. Drain and set aside. Then, cook the pasta as instructed on the packaging, drain, and set aside.
Finely chop the onion and garlic. In a large pan, melt the butter at medium high heat and sauté the onion and garlic until the onions become glassy. Add the brussel sprouts, maple syrup, chilli flakes, and thyme to the pan, and stir frequently. Add salt and pepper to taste.
Lastly, roughly chop the pecan nuts and add them and the cooked pasta to the pan. Give it all a stir and then it's ready to serve. Enjoy!
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