Natalie's Caramelised Brussels Sprouts
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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