Deliciously Ella’s Roasted Brussels sprouts & potatoes with pomegranate


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


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.

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,500kj
Fat 22.8g
Saturated Fat 2.9g
Carbohydrate 33.1g
Sugars 17.2g
Protein 5.5g
Salt Trace
Fibre 4.1g


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2 stars

Average user rating Based on 4 ratings

This recipe was first published in Wed Nov 19 16:51:00 GMT 2014.