Brussels sprouts with almond and cranberries, lactose free

Ingredients

• 450 g Brussels sprouts, trimmed, cut in half
• 100 g Cranberries, dried, chopped roughly
• 4 tbsp Unsalted butter, lactose free, melted
• 200 ml Water
• 100 g Almonds, crushed
• 2 clove Garlic, minced

Method

1. Preheat oven to 200°C.
2. Combine all ingredients (except water) in large bowl, tossing until evenly coated.
3. Arrange on large baking tray.
4. Pour the water on it, moving the tray to spread it everywhere.
5. Roast for 25 minutes or until Brussel sprouts are tender and almonds are lightly toasted.
6. Serve after.