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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

Ingredients

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

Instructions

  • 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!

About the Author

A farmer’s daughter from Tipperary, Laurann has always had an appreciation for food, nutrition and health promotion.

Laurann has an honours BSc. Degree in Human Nutrition from the University of Nottingham and a Masters in Public Health Nutrition from University College Dublin. She is also an Associate Nutritionist with the Nutrition Society London.

With a passion for nutrition and experience working in Ireland and the UK,  Laurann uses her knowledge and skills to help people achieve optimum health and assists in the prevention and treatment of nutritional related problems through means of nutritional consultation, personalised diet plans, health promotion and education.

Connect with Laurann

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.

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