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:
- Pre-heat the oven to 180C
- 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)
- 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
- 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
- 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 🙂