Roasted Balsamic and Chili Glazed Brussels Sprouts with Pecans and Cranberries
Ingredients
- around 620g Brussels Sprouts, halved
- 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 (adjust to taste)
- olive oil, for cooking
- salt and pepper, to taste
Preparation
Preheat the oven to 200C/180C fan/400F/gas mark 6 and line a large baking tray with non-stick baking parchment.
Add the sliced Brussels sprouts to the lined baking tray, drizzle with a little olive oil, rub the oil in with 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 chili 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 to the oven and cook for another 5-10 minutes, until the sprouts are roasted and soft. Enjoy!
