Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 6 people
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
6
Maple Glaze
- 2tablespoons extra virgin olive oil
- 2tablespoons balsamic vinegar
- 1/4 cup pure maple syrup
- 500grams brussels sprouts
- 2 bunch Dutch carrots
- 4 sprigs rosemary
- 1/3 cup pine nuts
- 1/3 cup dried cranberries
Nutrition per serving
987kJ / 235Cal
987 Kilojoules or 235 Calories
11% of daily energy intake*
Protein
4.7grams
Fat
11.9grams
Carbs
24.2grams
Sugars
20.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 220°C.
Step 2 of 5
To make the maple glaze, whisk all the ingredients together in a small jug. Set aside.
Step 3 of 5
In a large roasting pan, combine sprouts and carrot. Drizzle over half the glaze and toss to coat well. Season. Bake for 15 minutes.
Step 4 of 5
Drizzle vegetables with remaining glaze and scatter over rosemary. Stir with a large slotted spoon. Bake for a further 12 minutes or until just tender and starting to caramelise.
Step 5 of 5
Stir through cranberries and pine nuts. Serve drizzled with pan juices.
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