Sweet and sticky roasted sprouts from John Gregory Smith make a great side this time of year. I urge you to give them a try.
Ingredients
- 2 tbsp olive oil
- Juice of 1½ lemons
- 3 tbsp maple syrup
- 500 g sprouts
- 20 g dried cranberries
- 10 g toasted flaked almonds
Servings:
Instructions
- Preheat the oven to 200C/180C fan/gas mark 6.
- Whisk the olive oil, the juice of one lemon and two tablespoons of maple syrup together with a good pinch of salt and pepper. Add the sprouts and toss together. Transfer to a roasting tray and roast for 30 minutes.
- Take them out of the oven and shake the tin really well to get the sprouts coated in the sauce. Return to the oven and cook for another 10-15 minutes until tender and a little charred. Shake again and transfer to a serving dish.
- Whisk the remaining lemon juice and maple syrup together with a pinch of salt. Drizzle this over the cooked sprouts and top with the cranberries and almonds. Serve immediately.
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