Brussel Sprouts with Pine Nuts and Cranberries

Brussel Sprouts with Pine Nuts and Cranberries

Transform your sprouts into a tasty side dish that can accompany a variety of main meals. Jazz up the sprout and serve them to friends and family and wait for the compliments to come flooding in.


  • 500g Brussel sprouts
  • 40ml olive oil
  • 50g sugar
  • 60ml balsamic vinegar
  • 40g dried cranberries
  • 50g pine buts


Serves: 6

Diet: Gluten and Wheat Free

Cuisine: British

Type: Snacks


Prep time: 15 mins Cook time: 30 mins

Pre-heat the oven to 190°C, 170°C fan, gas mark 5.

Trim and wash the Brussel sprouts and cut them in half. Arrange on a baking sheets and toss with the olive oil. Roast in the pre-heated oven for 25 to 30 minutes, until brown.

Combine the balsamic vinegar and sugar in a saucepan and bring to the boil and reduce the heat to medium-low and allow the sauce to reduce until very thick.

Drizzle the reduction over the roasted sprouts and sprinkle over the dried cranberries and pine nuts and serve.

Print recipe