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    Deliciously Ella’s Roasted Brussels sprouts & potatoes with pomegranate

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    Deliciously Ella’s Roasted Brussels sprouts & potatoes with pomegranate

    Serves: 4

    Ingredients

    200g Brussels sprouts
    8 baby new potatoes
    ½ tsp dried chilli flakes
    2 tbsp olive oil
    50g blanched hazelnuts
    2 tbsp maple syrup
    110g pack pomegranate seeds

    Method

    1.  Preheat the oven to 180°C, gas mark 4.

    2. Halve the sprouts lengthways and cut the potatoes into pieces roughly the same size as the sprouts.

    3. Place the sprouts and potatoes in a baking dish. Sprinkle over the chilli flakes, drizzle with the olive oil and season.

    4. Bake for about 30 minutes, until the vegetables start to turn a golden brown.

    5. Remove from the oven and add the hazelnuts before placing the tray back into the oven for another 8-10 minutes, until the hazelnuts are golden brown.

    6. Remove from the oven, drizzle with the maple syrup and stir through the pomegranate seeds.

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