These balsamic maple glazed roasted Brussels sprouts make the most delicious side dish to a Sunday Roast dinner or Christmas dinner. I even enjoy eating this side dish on its own! It makes Brussels Sprouts taste more exciting and flavorful rather than just boiling them!
about 620g Brussels Sprouts, halved
a couple handfuls of pecan nuts
a handful dried cranberries
3tbsp balsamic vinegar
2tbsp maple syrup
1/2 tsp garlic granules
1/2 tsp dried chilli flakes (or however much you like)
olive oil for cooking
salt & pepper, to season
Preheat oven to 200c/180c fan oven/400f/gas mark 6. Line a large baking tray with non-stick baking parchment.
Add your sliced Brussels sprouts to the baking tray and drizzle with a little olive oil, rub the oil into the sprouts with your hands then season with salt & pepper.
Place them in the oven, cook for 10 mins until slightly soft.
Meanwhile make the balsamic maple glaze by adding the balsamic vinegar, maple syrup, garlic granules, chilli flakes to a small bowl, then whisk everything together until combined.
Take the sprouts out the oven after 10 mins of cooking, add the pecans & dried cranberries to the baking tray, then drizzle everything with the balsamic maple glaze.
Place back into the oven tho further cook for 5-10 minutes until the sprouts are roasted and soft on the inside. Enjoy with your roast dinner or for any side dish!
PS – If you ever end up making this recipe, let me know what you think by commenting below. I always love to hear what people think! Or if you managed to take a photo, post it on Instagram and tag @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex ❤
This pasta salad and creamy avocado pesto is SO refreshing and SO delicious! You can add any salad veggies you desire and crispy baked salt & pepper chickpeas for some protein! In fact the chickpeas go so well with this pasta because they add a nice salty crunch! Delicious!
You could make this pasta salad the day before and take this to work/school in a lunchbox!
Keep chilled in the fridge in an air-tight container for 2 days.
2-3 servings rigatoni pasta or preferred pasta of choice
1/4 of a medium cucumber
a few cherry tomatoes, sliced in half
400g can chickpeas, drained & rinsed (optional)
a sprinkle of dried chilli flakes
1 large or 2 medium avocados
juice of 1 lemon
3tbsp fresh flat leaf parsley
1tsp garlic granules
salt, to taste
First cook the pasta according to the instructions on the packet until al dante, then drain all the water from the pan, rinse with cold water to cool the pasta down. Add the pasta to a large bowl set aside .
Prepare your salad vegetables for the pasta salad by dicing and slicing them up, then stir them in with your pasta.
To make the pesto, add all the pesto ingredients into a jug, then using a hand stick blender, blend everything until smooth and creamy. Taste to see if you need to add more salt.
Stir the pesto into the pasta salad until the pasta is completely saturated, sprinkle with dried chilli flakes for a little kick. Enjoy!
If you would like to make some crispy salt & pepper chickpeas with the pasta salad:
Preheat oven to 200c/180c fan/400f/gas mark 6. Line a baking tray with non-stick baking parchment.
Drain & rinse a 400g can of chickpeas, then dry them with a clean tea towel or kitchen paper. Add the chickpeas to a bowl then season with plenty of sea salt and cracked black pepper. Stir everything together.
Place your salt & pepper chickpeas onto your lined baking tray, then bake in the oven for 15 mins until the chickpeas are crispy and golden.
Healthy Baked Crispy Golden oil-free CHIPPPPSSS, seasoned with nutritional yeast and smoked paprika, the perfect side dish!
Oh yes… you heard that right, healthy and oil-free. Simply just add your raw fries to a baking tray with non-stick baking parchment and bake in a preheated hot oven until crisp, golden and fluffy inside.
Don’t get me wrong i do LOVE to buy some tasty fries from the chip shop for a treat, especially if i am visiting the seaside… gotta have PROPER seaside chips. But at home, i much prefer the taste of oil-free fries, but i still like to dunk them into some sort of healthy fats like gucamole/avocado dip, hummus or vegan tzakziki.
500g White potatoes
2 tbsp nutritional yeast, plus extra to sprinkle (optional)
1 tsp smoked paprika, plus extra to sprinkle (optional)
sea salt, to taste
Preheat oven to 220C/200C fan oven/400F/Gas mark 7 and line a large baking tray with non-stick baking parchment.
Slice the potatoes into thin fry shapes (i like to leave the skin on for more fibre) then give them a rinse under a cold tap in a colander.
Add the raw fries into a large mixing bowl then add the nutritional yeast & paprika and mix/toss well to coat the fries in the seasoning.
Once the fries are coated, transfer them to your lined baking tray, sprinkle with more nutritional yeast and paprika (if desired, like me) then season with some salt.
Bake for around 30 minutes, turning them over halfway through cooking time to cook evenly, or until they are golden & crispy on the outside & soft inside.
If you end up making this recipe, it would be really nice if you could let me know what you think by leaving a comment down below.
Or if you had time to take a photo, i would LOVE to see your photos on Instagram and i will share it in my Insta-Stories. Just tag @nourishing.alex or use #nourishingalex so i can see your wonderful recreations!