Serves 2, 45 minutes
500g Brussels Sprouts
1tbs Dried Cranberries
3tbs Olive oil
2 Sprigs of Rosemary
4 Sprigs of fresh Thyme
1tsp Smoked Paprika
1tsp Dried Sage
1 tsp Honey
2 Cloves Garlic
1 tsp Coriander
1/2 tsp Pepper
1/2 tsp Chilli flakes
1/2 tsp Cumin
Wash the brussels sprouts.
Pre-heat the oven to 200*c and line a baking tray with aluminium foil.
Cut the stems off the bottom of the sprouts and then cut them in half.
Peel the outside leaves then rinse them again.
In a bowl add the sprouts, oil, salt, paprika, turmeric, sage, honey, coriander, pepper, chilli flakes and cumin.
Peel and mince the garlic and add to the sprouts.
Remove the leaves of the rosemary and thyme from the stems.
Cut the ends off the shallots and remove the outer layer.
Finely slice the shallots and add to the sprouts along with the rosemary and thyme.
Mix it all together so the sprouts are evenly coated and evenly spread across the baking tray.
Place in the oven and cook for 30 minutes or until golden and crispy.
While the sprouts are in the oven toast the walnuts in a dry frying pan on low heat (3-5 minutes).
Roughly chop the walnuts.
Remove the sprouts from the oven and serve in a bowl.
Top the with chopped walnuts and dried cranberries.