Miso roasted brussel sprouts with cranberries

This miso roasted brussel sprouts and cranberry platter makes a delicious and effortlessly vegan (and gluten-free) Xmas or dinner party side.

2 tbsp pecans (or walnuts or almond flakes)
450 g / 1 lb fresh brussel sprouts
15 ml / 1 tbsp olive oil
100 g / 0.25 lb fresh cranberries*
45 ml / 3 tbsp maple syrup
1 orange, juice and zest
2 tbsp shiro / white miso paste**
1-1½ tsp sambal oelek (chilli paste) or chilli flakes, to taste
black pepper, to serve

View the full recipe at Lazy Cat Kitchen →