Roasted Brussels Sprouts with Balsamic Maple Glaze
Ingredients
- 620 g 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, to taste
- olive oil, for cooking
- salt and pepper, to taste
Preparation
Preheat the oven to 200°C/180°C fan/400°F. 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, then 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 dried chilli flakes to a small bowl or jug, then whisk until combined.
Remove the sprouts from the oven, add the pecans and dried cranberries, then drizzle with the balsamic glaze.
Return the tray to the oven and cook for another 5 to 10 minutes, until the sprouts are roasted and tender.
