Roasted Balsamic Chilli Maple Brussels Sprouts with Pecans and Cranberries
Ingredients
- 620g Brussels Sprouts
- a couple handfuls pecan nuts
- 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/gas mark. Line a large baking tray with non-stick baking parchment
Add the sliced 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 to 10 minutes, until the sprouts are roasted but soft
