Deliciously Ella. Sprout!

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Sprout!
- Roasted Maple Sprouts with Hazelnuts.
Serves Four

– 200g of brussel sprouts
– 8 baby potatoes (200g)
– 50g of blanched hazelnuts
– 100g of pomegranates
– 2 tablespoon of maple syrup
– 1/2 a teaspoon of chilli flakes

Pre-heat the oven to 180C
Slice the sprouts in half and then the potatoes into eights (you want the potatoes to be roughly the same size as the sprouts)
Place the sprouts and 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 potato mix and stir in the pomegranates and enjoy!


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- Balsamic-Roasted Brussels Sprouts Recipe : Ina Garten : Food Network
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