Brussels Sprouts are one of those vegetables that although good for you just don't taste that great on their own which is why this recipe will completely change your mind about this little green vegetable. Roasted in balsamic vinegar, maple syrup and and olive oil and topped with freshly grated parmesan cheese, a handful of roasted pine nuts and some plump cranberries that have been soaked in water to ensure extra juiciness.
This irresistible dish is crunchy and crispy with the edges of the sprouts slightly charred and gives a perfect balance of savoury and caramelised sweet flavour that is incredibly moreish and sure to go down amazingly well at your Christmas dinner!
Brussels Sprouts are one of those vegetables that although good for you just don't taste that great on their own which is why this recipe will completely change your mind about this little green vegetable. Roasted in balsamic vinegar, maple syrup and and olive oil and topped with freshly grated parmesan cheese, a handful of roasted pine nuts and some plump cranberries that have been soaked in water to ensure extra juiciness.
This irresistible dish is crunchy and crispy with the edges of the sprouts slightly charred and gives a perfect balance of savoury and caramelised sweet flavour that is incredibly moreish and sure to go down amazingly well at your Christmas dinner!
Yields6 Servings Prep Time5 minsCook Time35 minsTotal Time40 mins
500 g Brussels Sprouts 3 tbsp olive oil 2 tbsp balsamic vinegar 1 tbsp maple syrup ½ tsp salt 4 garlic cloves, whole ¼ cup pine nuts ⅓ cup cranberries ⅓ cup parmesan cheese, finely grated freshly ground black pepper
11. Preheat the oven to 215C. Trim the end of your Brussel sprouts and cut them in half. Place the them in a large bowl adding the olive oil, balsamic vinegar, maple syrup, salt and garlic cloves. Use a wooden spoon to combine together.
3. Place the Brussel sprouts in a baking dish and 20-25 minutes or until crispy. Meanwhile put the cranberries in a small bowl and pour some boiling water over. Leave for at least 10 minutes to plump up.
4. Drain the cranberries and add to the baking dish along with the pine nuts. Flip the sprouts over and bake all together for a further for 12 minutes until the sprouts have turned golden brown and the edges slightly charred and crispy. Serve with freshly grated parmesan cheese and a sprinkle of black pepper.
1. Preheat the oven to 215C. Trim the end of your Brussel sprouts and cut them in half. Place the them in a large bowl adding the olive oil, balsamic vinegar, maple syrup, salt and garlic cloves. Use a wooden spoon to combine together.
3. Place the Brussel sprouts in a baking dish and 20-25 minutes or until crispy. Meanwhile put the cranberries in a small bowl and pour some boiling water over. Leave for at least 10 minutes to plump up.
4. Drain the cranberries and add to the baking dish along with the pine nuts. Flip the sprouts over and bake all together for a further for 12 minutes until the sprouts have turned golden brown and the edges slightly charred and crispy. Serve with freshly grated parmesan cheese and a sprinkle of black pepper.
Ingredients
Directions
1. Preheat the oven to 215C. Trim the end of your Brussel sprouts and cut them in half. Place the them in a large bowl adding the olive oil, balsamic vinegar, maple syrup, salt and garlic cloves. Use a wooden spoon to combine together.
3. Place the Brussel sprouts in a baking dish and 20-25 minutes or until crispy. Meanwhile put the cranberries in a small bowl and pour some boiling water over. Leave for at least 10 minutes to plump up.
4. Drain the cranberries and add to the baking dish along with the pine nuts. Flip the sprouts over and bake all together for a further for 12 minutes until the sprouts have turned golden brown and the edges slightly charred and crispy. Serve with freshly grated parmesan cheese and a sprinkle of black pepper.