I’m here to help you do Veganuary your way. Cooking vegan meals might seem daunting, but egg-, meat- and dairy-free recipes can be easy and delicious. From alternative versions of your family favourites to new veg-packed ideas, I’ve got plenty of vegan recipes for you like this amazing “Roasted Balsamic, Chilli & Maple Glazed Brussels Sprouts with Pecans & Dried Cranberries” that we will make together today:




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  • around 620g Brussels Sprouts, halved ⁣
  • a couple handfuls pecan nuts⁣
  • a Handful dried cranberries ⁣
  • 3tbsp balsamic vinegar ⁣
  • 2tbsp maple syrup⁣
  • 1/2 tsp garlic granules – 1/2 tsp dried chilli flakes – olive oil, for cooking⁣
  • salt & pepper⁣


1. Preheat the oven to 200C/180C fan/400F/gas mark. Line a large baking tray with non stick baking parchment.⁣
2. Add your sliced sprouts to the lined baking tray then drizzle with a little olive oil, rub the oil into the sprouts using your hands, then season with salt and pepper. ⁣
3. Roast in the oven for 10 mins until slightly soft.⁣
4. Meanwhile make the glaze by adding the balsamic vinegar, maple syrup, garlic granules chilli flakes to a small bowl of jug, then whisk everything together until combined. ⁣
5. Take out the sprouts, add the pecans & dried cranberries, then drizzle with the balsamic glaze. ⁣
6. Place back into the oven and cook for another 5-10 minutes, until the sprouts are roasted but soft. Enjoy! ⁣

Credits: nourishingalex