Step 1

Heat one tablespoon of oil in a large frying pan (or a large shallow sauté pan) on medium. Add garlic, chilli and onion. Sauté for 4-5 until onion is caramelized. Remove onto a plate and return the pan to heat.

Step 2

Add the remaining oil to the pan and increase heat to medium-high. Add brussels sprouts cut side down, salt and pepper. Let them cook undisturbed for 5-6 minutes until they start to char. Toss them with a wooden spoon and continue cooking for 3 minutes until they are glazed and browning all over.

Step 3

Reduce heat to medium. Add balsamic vinegar to deglaze the pan. Mix well. Add the caramelized onion mix, pine nuts, raisins, capers and mustard. Mix well. Cook for a further 2 minutes until heated through.

Step 4

Remove from heat and garnish with fresh parsley. Serve hot.