Monday - Friday 10am-8pm




Easy Maple Roasted Cranberry & Pecan Sprouts

With a beautiful combination of cranberries, crunchy pecans and a sweet sprouts this side dish is a perfect for your Christmas meal. It’s also gluten free, dairy free, vegan and vegetarian friendly!
Prep Time15 minutes
20 minutes
Total Time35 minutes


Butternut Squash

  • 3 Cups (500g) Brussels Sprouts
  • 2 Tablespoons Extra Virgin Olive Oil
  • 3 Tablespoons Maple Syrup
  • 1 Cup Pecan Nuts
  • ½ Cup Dried Cranberries


  • Line a baking tray with parchment paper preheat the oven to 180℃
  • Wash and remove the leaves from the sprouts, cut them in half and evenly spread across the baking tray
  • Drizzle with the olive oil and maple syrup and place in the oven for 20 minutes or until lightly browned 
  • Transfer to serving bowl, toss in the pecan cans and cranberries and enjoy!
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About Us 

Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured.

Monday - Friday 10am-8pm


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