Maple Roasted Sprouts with Balsamic Onion, Cranberries & Chestnuts

I made this as a quick festive post-workout lunch and it is so amazing that it will definitely be a featuring in my christmas dinner this year (minus the quinoa)! I have another packet of sprouts in the fridge and I want to make this again.. but I also want to have a go at making something else, DECISIONS DECISIONS.

Serves: 1



  • 60g dried quinoa, cooked according to packet instructions
  • 300g brussel sprouts
  • 1 tbsp rapeseed oil (here’s what I used)
  • 3/4 tbsp maple syrup
  • Pinch of salt
  • 1 tsp paprika powder
  • Non-stick cooking spray
  • 1 red onion, sliced
  • 1 tbsp balsamic vinegar
  • 5-8 chestnuts
  • 15 cranberries


  1. Preheat the oven to 180c and line a baking tray with foil
  2. Cut the sprouts in half, place on the baking tray then drizzle over the oil and maple syrup, then sprinkle over the salt and paprika. Use your hands to make sure each sprout is evenly coated and is flat faced down
  3. Bake in the oven for 25 minutes, until they begin to crisp. In the meantime, cook the quinoa and the onion mixture
  4. Heat a frying pan over a medium heat and spray with some cooking oil. Add the onion and sauteee for a few minutes until it begins to brown
  5. Pour over the balsamic vinegar, stir for a further minute then add the cranberries and chestnuts
  6. Add the sprouts to the pan to combine everything, then serve in a large bowl on a bed of quinoa


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