Roasted Brussels Sprouts with Balsamic Maple Glaze and Pecans
Ingredients
- 620g Brussels sprouts, halved
- a couple handfuls pecan nuts
- a handful dried cranberries
- olive oil (for cooking)
- salt and pepper
Glaze
- 3 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 1/2 tsp garlic granules
- 1/2 tsp dried chilli flakes (adjust to taste)
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 your sliced sprouts to the lined baking tray then drizzle with a little olive oil, rub the oil into the sprouts using your hands, 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 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.
