Charred Brussels sprouts tossed in smoky Chipotle Maple with toasted pecans. A side worth fighting over.
Serves: 4 as a side | Prep: 10 min | Cook: 25 min
Ingredients
- 500 g Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- Salt and pepper
- 2 tbsp The Flavorsmith Chipotle Maple
- 1 tbsp lemon juice
- ⅓ cup pecans, toasted and chopped
Method
- Heat the oven to 220°C.
- Toss the sprouts with oil, salt and pepper. Spread on a tray, cut-side down.
- Roast 20–25 minutes, until deeply browned and tender.
- Toss with the Chipotle Maple and lemon juice, then scatter with pecans.
Chef's tip: Add the sauce after roasting — the maple stays glossy instead of scorching.