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250g Brussel sprouts
1 tsp coconut oil
1 tbsp raw honey (vegan option: maple syrup)
Pinch of sea salt and pepper
1 cup of Jujube Fruit
Handful of pecan nuts
Handful of fresh pomegranate seeds
Preheat your oven to 180c.
Cut the Brussel sprouts into halves and spread these onto a baking tray.
Drizzle with the honey, coconut oil, sea salt and pepper and toss everything together, to insure that all of the sprouts are evenly coated.
Roast these in the oven for around 30 minutes, until lovely and caramelised.
Meanwhile, chop the dried jujube fruits into small pieces and reserve half of these to
garnish at the end.
Once the sprouts are cooked, scatter on the pecan nuts and half of the jujube fruit
pieces and roast for a further 7 minutes.
Garnish with some fresh pomegranate seeds and the remaining Jujube pieces.
