Spicy Balsamic Maple Brussels Sprouts with Pecans Cranberries
Ingredients
- 620g Brussels Sprouts
- 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 chili flakes, to taste
- Olive oil, as needed
- Salt and pepper, to taste
Preparation
Preheat the oven to 200C/180C fan/400F/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, and season with salt and pepper
Roast in the oven for 10 minutes until slightly soft
Meanwhile, make the glaze by combining balsamic vinegar, maple syrup, garlic granules, and chili flakes in a small bowl or jug, then whisk until combined
Remove the sprouts from the oven, add the pecans and dried cranberries, and drizzle with the balsamic glaze
Return to the oven and cook for another 5-10 minutes, until the sprouts are roasted but soft
