Roasted vegetables with pomegranate

Name: Roasted vegetables with pomegranate
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 800 g small potatoes (triplets); 600 g Brussels sprouts; 4 TABLESPOONS Olive oil; 1 TEASPOON Chili Flakes; 1 TEASPOON coarse sea salt; 7-10 Tbsp Pepper; 1 Pomegranate (approx. 450 g); 75 g Hazelnut kernels; 3 TABLESPOONS Maple syrup

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

In no time at all the vegetables are ready for the oven. Meanwhile we take care of the topping and seed the pomegranate. The combination of both is so incredibly good.

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

800 g small potatoes (triplets)
600 g Brussels sprouts
4 TABLESPOONS Olive oil
1 TEASPOON Chili Flakes
1 TEASPOON coarse sea salt
7-10 Tbsp Pepper
1 Pomegranate (approx. 450 g)
75 g Hazelnut kernels
3 TABLESPOONS Maple syrup

Directions

1
Wash the potatoes thoroughly, grate them dry and cut them in half or quarters. Clean, wash and halve the Brussels sprouts. Mix potatoes and Brussels sprouts with oil, chilli, salt and pepper in a bowl. Spread the vegetables on a baking tray and roast them in a preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer) for about 25 minutes. Turn once after approx. 15 minutes.
2
In the meantime, halve the pomegranate and knock out the seeds with the back of a spoon. Coarsely chop the nuts and add them to the vegetables on a tray with maple syrup about 10 minutes before the end of the cooking time. Remove vegetables from the oven and arrange them sprinkled with pomegranate seeds.