Roasted Brussels Sprouts with Cranberries and Pecans
30 min
Prep
20 min
Servings
24
Preheat the oven to 375°F (190°C).
Roll out the puff pastry and cut into squares.
Press each square into a mini muffin tin.
Cut Brie into small pieces and place in each puff pastry cup.
Top with a teaspoon of cranberry sauce and chopped pecans.
Bake for 12-15 minutes or until the pastry is golden.
Garnish with fresh rosemary before serving.