Roasted Balsamic Brussels Sprouts
Ingredients
- 620g Brussels Sprouts, halved
- A couple handfuls pecan nuts
- A Handful dried cranberries
- 3 tbsp balsamic vinegar
- 2 tbsp maple syrup
- ½tsp garlic granules - ½ tsp dried chilli flakes - olive oil, for cooking
- salt & pepper
Directions
Preheat the oven to 200°C. 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 mins until slightly soft.
Meanwhile make the glaze by adding the balsamic vinegar, maple syrup, garlic granules chilli flakes to a small bowl of jug, then whisk everything together until combined.
Take out the sprouts, add the pecans & 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.