Roasted Maple Sprouts with Hazelnuts

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Ingredients

Serves 4 as a side dish

  • 200g of brussel sprouts
  • sweet potato (200g)
  • 50g of blanched hazelnuts
  • 100g of pomegranates
  • 2 tablespoon of maple syrup (Optional)
  • 1/2 a teaspoon of chilli flakes

Method:

  1. Pre-heat the oven to 180C
  2. Slice the sprouts in half and then the sweet potato into eights (you want the sweet potatoes to be roughly the same size as the sprouts)
  3. Place the sprouts and sweet potatoes in a baking dish. Sprinkle the chilli flakes, salt and pepper over them and the drizzle them with olive oil
  4. Let them cook for about thirty minutes, until they start to go a golden brown. Then take them out and add the hazelnuts before placing the tray back into the oven for another 8-10 minutes, so that the hazelnuts turn a golden brown too
  5. Remove the tray from the oven, drizzle the maple syrup over the brussel and sweet potato mix and stir in the pomegranates and enjoy!

 

Exchanges:

1 serving = 2 cups = 2 veg, ½ cup starch, 1 fat, ½ cup fruit

Inspired by Deliciously Ella 🙂