PREP              COOK             SERVES

 10 MIN             20 MIN                  4

 

 

  • 900g Brussels Sprouts, trimmed and halved
  • 2 tbsp. olive oil
  • 2 tsp. Just Add Garlic Purée
  • 85g pecans, roughly chopped
  • 2 tsp. Just Add Italian Herb Blend
  • 40g dried cranberries

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  1. Preheat the oven to 220°C.
  2. Toss together the Brussels Sprouts, oil and Garlic Purée on a large baking tray and season with salt and pepper.
  3. Bake for 12 minutes then stir the sprouts and sprinkle with pecans.
  4. Continue to bake for 8 to 10 minutes, or until the sprouts are golden and tender.
  5. Stir in the Italian Herb Blend and dried cranberries and serve.

 


 

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