Natalie's Caramelised Brussels Sprouts

Name: Natalie's Caramelised Brussels Sprouts
Prep time: 10 min
Cook time: 32 min
Total time: 42 min
Yield: 2 portions
Ingredients: brussels sprouts; potatoes; carrots; chilli flakes; olive oil; hazelnuts; salt and pepper; pomegranate, seeds; sugar beet syrup

Preparation time: 10 min
Cooking time: 32 min
Total time: 42 min

Difficulty: easy

Ingredients

200 g brussels sprouts

500 g potatoes

250 g carrots

1 ts chilli flakes

2 tb olive oil

30 g hazelnuts

Some salt and pepper

0.5 pomegranate, seeds

2 tb sugar beet syrup

Preparation

1. Preheat the oven to 200°C top and bottom heat.

2. Clean the Brussels sprouts and cut in half lengthways. Wash the potatoes and cut into quarters or sixths, depending on their size. Wash the carrots and cut in half lengthways and crossways

3. Place the Brussels sprouts, potatoes and carrots on a baking tray lined with baking paper. Sprinkle with chilli flakes, olive oil, salt and pepper. Massage in with your hands.

4. Bake for 25 minutes until golden brown.

5. Add the hazelnuts, mix everything together and then roast for a further 7 minutes until the nuts are also golden brown.

6. In the meantime, peel the pomegranate.

7. Remove the baking tray from the oven. Spread the pomegranate seeds on top and mix well. Arrange the oven vegetables on the plates. This is a recipe from Natalie Reichelt's cookery book. She hopes you enjoy your meal.

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