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.
Diet: Gluten and Wheat Free
- 500g Brussel sprouts
- 40ml olive oil
- 50g sugar
- 60ml balsamic vinegar
- 40g dried cranberries
- 50g pine buts
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.