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Honey Roasted Brussels Sprouts

Can’t stand sprouts? Not for much longer…


  • Preheat the oven to 220C and line a baking tray with foil. Remove the outer layer of the sprouts, cut the bottoms off and slice length-ways.

  • In a bowl, toss the sprouts, pecans and cranberries in two tablespoons of oil a long with the salt and pepper. Place the mixture on to the prepared baking tray then place in the oven and cook for 20 minutes.

  • Carefully remove from the oven, place the sprouts back into the bowl, add a tablespoon of oil, the balsamic vinegar and honey. Toss the sprouts until coated in the mixture, season with salt and serve.

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