Roasted Balsamic Chilli Maple Glazed Brussels Sprouts with Pecans Cranberries
Ingredients
- about 620g Brussels sprouts, halved
- a couple handfuls pecans
- a handful dried cranberries
- 3 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 1/2 tsp garlic granules
- 1/2 tsp dried chilli flakes (however much you like)
- olive oil, for cooking
- salt and pepper
Preparation
Preheat the oven to 200°C/180°C fan/400°F/gas mark. Line a large baking tray with non-stick baking parchment.
Add the halved Brussels sprouts to the lined baking tray, drizzle with a little olive oil, rub the oil into the sprouts using your hands, and season with salt and pepper.
Roast in the oven for 10 minutes until slightly soft.
Meanwhile, make the glaze by adding the balsamic vinegar, maple syrup, garlic granules, and chilli flakes to a small bowl or jug, then whisk everything together until combined.
Take out the sprouts, add the pecans and dried cranberries, then drizzle with the balsamic glaze.
Place back into the oven and cook for another 5-10 minutes, until the sprouts are roasted but soft. Enjoy!
