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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 mins
20 mins
Total Time35 mins

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 

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

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.

Monday - Sunday 9am-9pm

085-7337432

Dublin-Kildare-Tipperary

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