Vegan Roasted Brussel Sprouts with Cranberries and Walnuts

Ingredients:

Serves 4

• 4 cups of Brussel Sprouts

• 1/2 cup dried Cranberries

• 1/2 cup walnut halves

• 2 tbsp olive oil

• 1 tbsp canola / sunflower oil

• Salt and pepper

• 2 tbsp thick Balsamic vinegar

• 2 cloves garlic crushed

Method:

Pre heat your oven to 425F / 220C

1. Prepare the Brussel sprouts by cutting off the ends and getting rid of any discolored outer leaves, then cut them in half.

2. Place on a baking tray with the crushed garlic cloves, olive oil, canola and salt and pepper

3. toss together then place in the oven for 15 minutes

4. Take out and give the sprouts a turn using a spatchula

5. Add the walnuts, half of the cranberries and 1 tbsp of the balsamic vinegar

6. Toss together

7. Place back in the oven for a further 10 minutes

8. Serve straight away, hot with an extra sprinkle of the remaining cranberries and drizzle the balsamic vinegar on top.