Presented by The Mint Gastropub
- 1 1/2 lb. Brussels sprouts, cleaned and halved
- 2 T olive oil
- Salt and pepper to taste
- 1 tsp. olive oil
- 1 tsp. sesame oil
- 1/2 oz. cleaned and minced ginger
- 1 clove garlic, minced
- 1 shallot, minced
- 2 oz. pine nuts
- 8 oz. cleaned and diced fresh pineapple
- 2 T soy or tamari sauce
- 3 oz. honey
- 2 T water
Toss Brussels in oil, season with salt and pepper, then spread on a baking sheet and roast at 350°F for 20 minutes. Remove from oven, set aside and cool to room temperature.
In a large sauté pan, heat olive oil and sesame oil over high heat. Add ginger, garlic, shallot, and pine nuts. When lightly browned, add Brussels and pineapple to pan and sauté for 3 to 4 minutes. Stir in soy sauce, honey, and water. Cook until sauce is reduced slightly to a glaze. Serve hot.