Candied carrot cashew loaf
Partnered content with Lidl
Make carrots the star of the show in this crowd-pleasing nut roast – the perfect vegetarian centrepiece for Christmas Day
Sweet & sour sprouts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g brussels sproutstrimmed and halved
- 20g butter
- 1 shallotpeeled and finely sliced
- 75g pecansroughly chopped
- 2 tbsp maple syrup
- 2½ tbsp red wine vinegar
- 150g dried cranberries
Nutrition: per serving
- kcal284
- fat19g
- saturates4g
- carbs20g
- sugars10g
- fibre7ghigh
- protein5g
- salt0.11glow
Method
step 1
Cook the sprouts in a pan of boiling salted water for 3 mins, then drain and rinse under cold running water to halt the cooking process. Drain well again.
step 2
Melt the butter in a large non-stick frying pan over a low heat and cook the shallots for 4-5 mins until softened. Add the sprouts, then season, turn up the heat to medium-high and stir-fry for 7-8 mins until the sprouts are just tender and pale golden. Add the pecans, maple syrup and vinegar, and stir-fry for 2 mins more until coated in the sticky, reduced syrup mixture. Stir in the cranberries, then transfer to a serving dish and serve.
