Roasted Maple Sprouts

200g brussels sprouts

8 new potatoes

1 tsp chilli flakes

olive oil

salt and pepper

50g blanced hazelnuts

100g pomegranate seeds (optional)

2 tbs maple syrup

preheat the oven to 200 degrees celsius (180 degrees celsius if fan-forced).

wash the sprouts and halve them.

cut the potatoes into pieces roughly the same size as the sprouts.

place the sprouts and potatoes in a baking dish with the chilli flakes and a drizzle of olive oil, salt and pepper.

bake for 30 mintues, until they start to turn golden brown.

add the hazelnuts, toss everything, then roast the dish for another 10 minutes, until the nuts are golden brown, too.

remove the tray from the oven and stir in the pomegranate seeds.

drizzle the maple syrup and tbs olive oil over everything and mix well.

This works very well without the potato, hazelnuts and pomegranate.

Try this with broccoli florets added to the sprouts. Broccoli works very well.

Try this without the maple and add a good slosh of dill dijonaise dressing.