Roasted Brussels Sprouts with Cranberries and Pecans

This recipe is right up there with my other favorite Brussels Sprouts recipe.


1 lb Brussels sprouts
1/4 cup cranberries
1 oz pecans
1 tbsp maple syrup
1/2 tbsp balsamic vinegar
1 tsp olive oil
dash of vanilla essence
salt and fresh ground pepper

Preheat oven to 400 degrees.

Rinse and trim the edge of Brussels sprouts. Toss in olive oil, salt and pepper. Lay out on a baking sheet and bake for 15-20 minutes.

Rinse and add cranberries to the baked Brussels sprouts. Continue baking for another 5-8 minutes.

Remove from oven and transfer to a bowl. Add toasted pecans to the bowl.

In a separate bowl whisk together maple syrup, balsamic vinegar and vanilla extract. Drizzle over the Brussels sprouts and serve warm.