For a wonderfully modern and savory experience, try the chile-marinated and roasted Brussels sprouts, accompanied by crunchy caramelized carrots and fragrant thyme potatoes, sprinkled with fresh pomegranate seeds and crunchy hazelnuts.
Baked chili Brussels sprouts with caramelized carrots, thyme potatoes, pomegranate seeds and hazelnuts
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Rezept drucken |
Baked chili Brussels sprouts with caramelized carrots, thyme potatoes, pomegranate seeds and hazelnuts
| Rezept drucken |
Print Recipe
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| Servings |
| 4 |
| Servings |
| 4 |
Ingredients
- 800 g brussels sprouts
- 700 g small potatoes with skin
- 80 g hazelnuts
- 3-4 sprigs thyme
- 5 tbsp olive oil
- salt, pepper, chili flakes
- 2 tsp agave syrup
- 5 tbsp olive oil
- 600 g carrots
- sugar
- 50 g pomegranate seeds
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Clean Brussels sprouts, cut stalks crosswise. Cut potatoes in half. Roast hazelnuts without fat. Pluck thyme.
- Marinate potatoes with thyme and 2 tablespoons olive oil, season with salt and pepper.
- Marinate Brussels sprouts with remaining olive oil, salt, pepper, chili flakes and agave syrup.
- Bake potatoes and Brussels sprouts separately in oven at 180°C for about 20 minutes.
- In the meantime, peel the carrots and cut into coarse sticks. Caramelize sugar in a pan, add carrots, deglaze with a little water. Simmer until the carrots still have a slight bite. Season to taste with salt.
- Arrange potatoes and Brussels sprouts with the carrots on a plate. Garnish with pomegranate seeds and coarsely chopped hazelnuts.
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.