Serves: 3-4 | Difficulty: Easy | Suitability: Vegan
If you are a Brussels sprouts hater, then prepare to be converted! Spiced with smoked paprika and glazed with coconut treacle, these smoky, caramelly and positively naughty little veggies will satisfy even the most insistent sprout sceptic. Your Christmas feasts will never be the same again!
500g Brussels sprouts, halved
2 tbsp olive oil
2 tbsp Tropical Sun Coconut Treacle
1½ tsp Tropical Sun Smoked Paprika
½ cup hazelnuts, roughly chopped
¼ cup dried cranberries, soaked in hot water for 20-30 minutes
¼ cup pomegranate seeds
Salt & pepper to taste
- Preheat the oven to 180 C.
- Add the sprouts to a baking tray and drizzle with olive oil, 1 tbsp of coconut treacle, salt and pepper. Toss to coat all the sprouts in the seasoning.
- Roast them in the oven for 15 minutes, then add in the hazelnuts and roast for another 15 minutes until they start to turn golden brown.
- Remove the tray from the oven, drizzle on the remaining treacle and sprinkle with the cranberries, pomegranate seeds, and some black pepper.
- Serve and enjoy!