Ingredients for 4 – 6 persons

  • Brussel sprouts glazed with balsamic vinegar
  • 1/2 kg Brussel sprouts
  • coconut oil
  • balsamic vinegar



Sana hummus in kabocha squash

  • 1 small kabocha squash
  • 1/2 squash puree
  • 250 g Sana Hummus
  • salt and freshly ground pepper



Cranberry sauce

  • 1 cup (115 g) fresh cranberries
  • juice of 1 orange and ½ orange zest
  • 3 tbsp maple syrup
  • 1 tbsp miso paste
  • 2 tbsp honey





Brussel sprouts and kabocha squash

Heat the oven to 190⁰C and place baking sheet on a baking tray. Sprinkle coconut oil and balsamic vinegar over Brussel sprouts and mix until they are completely covered in oil and vinegar. Bake one whole kabocha squash together with Brussel sprouts in the same baking tray for 45 minutes or until the squash becomes soft and the sprouts become crunchy from the outside.

Mix Sana hummus with squash puree, and season with pepper and salt to your taste.


Cranberry sauce

Heat a pan on medium heat. Add cranberries into the pan, as well as juice from half an orange and maple syrup. Cook it all for about 10-15 minutes or until most cranberries crack, stirring the pan often. Then leave the cranberries in the pan until they cool. The sauce should thicken after cooling. If it does not thicken, cook the cranberries a little longer, then empty the cranberries into a medium size bowl. Add orange juice, grated orange zest, miso paste and honey and mix all the ingredients to get a delicious sauce. Bon appetite!