Sprouts on Toast

olive oil
1 small onion, finely sliced
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
200g Brussels sprouts, trimmed and finely sliced
50g cooked chestnuts, roughly chopped
1 ball vegan burrata
2 slices crusty bread, toasted
salt and pepper to taste

1 Heat a little olive oil in a frying pan and cook the sliced onion gently for around 20-25 minutes, stirring regularly, until the onion is starting to caramelise. Add the sugar and balsamic vinegar and cook for another 5 minutes until the onion is sticky. Remove from the pan and set aside.
2 Heat a little oil in the same pan. Season the sprouts and chestnuts and add them to the pan. Cook over over a medium heat, stirring frequently, for 6 to 8 minutes until the sprouts are beginning to char. Stir in the sticky onions and season to taste.
3 Whisk up the vegan burrata and spread generously on the toast. Spoon the sprout mixture on top.
4 You can add chopped toasted hazelnuts and a slice of lemon to serve.

Recipe from Georgie Eats (georgieeats.co.uk)