I’ve never understood how people can serve up “bland vegetables”, I think they’re where you can truly have some fun!
If you’ve always stuck up your nose to Brussel sprouts these may be the ones that convert you, otherwise I reckon cabbage or broccolini would also be a winner with this combination
Maple Pecan Brussel Sprouts
If you’ve always stuck up your nose to Brussel sprouts these may be the ones that convert you, otherwise I reckon cabbage or broccolini would also be a winner with this combination
Course: SidesCuisine: BelgiumDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
25
minutesTotal time
35
minutes
Cook Mode
Keep the screen of your device on
Ingredients
500 grams 500 Brussels sprouts, trimmed & halved lengthways
4 4 garlic cloves, peeled
1/2 cup 1/2 extra virgin olive oil
salt & pepper
1 cup 1 pecans
1/2 cup 1/2 maple syrup
1/4 cup 1/4 sherry vinegar
1/4 cup 1/4 cranberries
Directions
- Preheat oven to 220°C/200°C fan-forced. Prepare two baking trays, making sure at least 1 is lined with baking paper.
- Place Brussel sprouts, garlic and half of the oil in a roasting pan, then toss to coat. Season with salt & pepper, then bake for 25 minutes or until golden and tender.
- Meanwhile, place pecans and half of the male syrup on the seperate baking paper-lined baking tray, then toss to coat. Bake for 10 minutes or until golden and caramelised. Allow to cool for 5 minutes, then roughly chop.
- To make the dressing place the Sherry vinegar and remaining maple syrup in a small saucepan over medium heat and bring to a simmer. Remove the pan from heat then add the cranberries and remaining oil, stirring to combine.
- To serve, place the Brussel sprouts on a serving platter and scatter the pecans. drizzled with the dressing and enjoy!
