This is one of those side dishes that is a bit more like a dessert. It’s perfect along side any dinner time roast. If you don’t like it so sweet you can reduce the amount of syrup in the recipe, but it really does work well.
What you’ll need:
500 g Brussel sprouts, trimmed and halved
1 red onion, diced
2 apples, peeled, cored and diced. (green or red, it’s up to you)
3 TBS olive oil
1 tsp dried thyme
80 g golden syrup
½ tsp salt
½ tsp pepper
80 g pecans, roughly chopped
75 g dried cranberries
2 TBS maple syrup or golden syrup
How to do it:
Preheat the oven to 200°C.
In a large mixing bowl, add the Brussel sprouts, diced onion, diced apple, olive oil, thyme, syrup, salt and pepper. Using a spoon or your hands, mix until everything is distributed evenly and coated.
Spread this mixture out evenly on a baking tray, you may need to use two trays. Try get all the Brussel sprouts with the cut side against the tray.
Bake in the preheated oven for 25-30 minutes until the sprouts have a nice char on them.
Soak your dried cranberries in hot water for about 10 minutes.
In a non-stick pan, add your chopped pecans. Toast them on a high heat until you start to smell them. Like 4-5 minutes.
Drain the cranberries and add to the pan along with the syrup. Stir with a wooden spoon or spatula until everything is covered. Remove from the heat and set aside.
Dish up the Brussel sprout mixture into a large serving dish, top with the pecan and almond mix.
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