Roast sprouts, cranberries and kale

Roast sprouts, cranberries and kale
  • Serves icon Serves 6
  • Time icon Hands-on time 15 min

The award for most useful Christmas side goes to this easy 3-in-one dish of festive classics. Our roast sprouts with cranberries and kale is vegan and gluten-free to boot.

Spend most of Christmas morning by the tree instead of in the kitchen, with our nifty make-ahead Christmas sides.

Nutrition: per serving

Calories
160kcals
Fat
11.1g (1.3g saturated)
Protein
4.7g
Carbohydrates
7g (5.9g sugars)
Fibre
6.4g
Salt
trace
Calories
160kcals
Fat
11.1g (1.3g saturated)
Protein
4.7g
Carbohydrates
7g (5.9g sugars)
Fibre
6.4g
Salt
trace

Ingredients

  • 500g sprouts, halved if large
  • 2 tbsp olive oil
  • 2 large handfuls sliced kale
  • 100g fresh cranberries
  • 50g pecans, roughly broken
  • 1 tbsp maple syrup
  • 1 tbsp balsamic vinegar

Method

  1. Heat the oven to 180ºC fan/gas 6. Toss the sprouts with the oil on a lipped baking tray, then season with salt and freshly ground black pepper. Roast for 15 minutes, then add the kale, cranberries and nuts to the tray and continue roasting for a further 10 minutes.
  2. Drizzle the maple syrup and vinegar over the roasted veg, add a little extra seasoning to taste, then toss everything together and serve.

Recipe By

Jen Bedloe

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