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!
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!