Roasted Balsamic and Maple Glazed Brussels Sprouts
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 (to taste)
- a little extra virgin olive oil, for cooking
- mild sea salt and pepper to taste
Preparation
Preheat the oven to 200C/180C fan/400F/gas mark and line a large baking tray with non-stick baking parchment.
Add the sliced sprouts to the lined baking tray, drizzle with a little extra virgin olive oil, rub the oil into the sprouts using your hands, and season with a little sea 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 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. Enjoy!
