Maple Roasted Sprouts and Potatoes

Eatwell 101

I hope I am not the only one who loves brussel sprouts?! They are one of my favourties and they are in season at the moment. This is one vegetable that grows in the UK (they thrive in cold weather) and are incredibly good for you, unfortunately a lot of our mothers boiled them to death and they became something to be endured rather than enjoyed! These little green heroes are full of vitamin K (which can promote bone health), fibre and suprisingly contain Omega 3 fatty acids. This is a great side dish to liven up any dish and ofcourse its heatlhy and fairly cheap.

1 x pack of brussel sprouts (always get organic if you can)
8 x small new potatoes (good quality)
Olive oil
50g x flaked almonds
100g x pomegranate seeds
2 x tbsps good quality maple syrup
Sea salt & fresh ground black pepper

Set your oven to 200 degress.
Take the outer few leaves from the brussel sprouts and clean them, then slice them down the middle lengthways. Gently wash the new potatoes and slice them lengthways in half aswell (cut them again if needed so they are roughly the same size as the sprouts, so they cook at the same speed).
Lay the sprouts and potatoes in a roasting dish and drizzle with olive oil and sprinkle generously with salt & pepper. Bake in the oven for approximately 30 minutes until the veggies are turning brown.
Take out of the oven and sprinkle on the flaked almonds, shake everything up and pop back in the oven for another 10 minutes.
Now pull out the tray and drizzle over the maple syrup and pomegranate sedds and use a big serving spoon to make sure everything gets a good covering. Sprinkle a couple more pomengranate seeds over to look like a chef! This would go really well with the lentil and mushroom loaf on this site 🙂

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