Maple Roasted Sprouts with Cranberries and Pecan Nuts
Utterly delicious and dangerously moreish, these Maple Roasted Sprouts with Cranberries and Pecan Nuts are an easy peasy twist on plain old boiled Brussels sprouts. Perfect for Christmas Day or any time when you want to elevate your sprouts to the next level!
Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
Halve your sprouts and place in a roasting tray. Drizzle over 2 tablespoons olive oil and sprinkle over a little salt and pepper. Toss the sprouts in the oil and then turn them all so they are cut side up.
Roast the sprouts in your preheated oven for 10 minutes.
Remove the sprouts from the oven. Sprinkle over the pecan nuts and drizzle over the maple syrup and toss everything in the maple syrup. Roast for 5 more minutes.
Remove from the oven and add the cranberries. Toss everything together and then tip out onto a serving dish immediately (If you don’t the pecans will weld themselves to the roasting tray – you have been warned!)
Serve as a side dish to a roast dinner.
Not suitable for freezing.Nutrition information is approximate and meant as a guideline only.