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Honey Roasted Brussel Sprouts – GF, DF, Vegetarian

October 07, 2017

Honey Roasted Brussel Sprouts – GF, DF, Vegetarian


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.