Brussel Sprouts and Pineapple Cranberry with Almonds and Yoghurt Sauce.

This is the only brussel sprout recipe you're going to need this Christmas

Ingredients

• Brussel sprouts

• 275g Cranberries

• Canned pineapple

• 60g Muscovado sugar

• Cloves

• 100ml of Greek yoghurt

• 2 tablespoons of mayo

• 50g of cream cheese

• Garlic granules

• Salt

• Sliced almonds

Method

Preheat your oven to 200.

Prep your sprouts

Chop off the end of your brussel sprouts and free the outside leaves. Pop the leaves along with the centres onto a baking sheet and drizzle with a small amount oil and sprinkle with salt. Get ‘em in the oven for 15-20mins.

While these are cooking, get started on your cranberry sauce

Open your can of pineapple and chop 4 rings into small chunks.

Pop in a small saucepan 60g of muscovado sugar, a teaspoon of cloves, 100ml of water, 100ml of pineapple juice from the can and your pineapple chunks.

When everything starts to boil, add in your cranberries. Reduce your heat and stir intermittently as your ingredients break down to form your sauce.

Mix your yoghurt sauce

Mix 50g of cream cheese, 100ml of Greek yoghurt and mayo. Add a teaspoon of garlic granules and salt.

Assemble

Start by covering the bottom of your plate with your yoghurt sauce. Top with sprouts and cranberry sauce and finish with sliced almonds.