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.
![gebackener-chili-rosenkohl-aramark-h Gebackener Chili-Rosenkohl mit karamellisierten Kartoffeln](https://aramark-foodboost.de/wp-content/uploads/2023/10/gebackener-chili-rosenkohl-aramark-h.jpg)
Baked chili Brussels sprouts with caramelized carrots, thyme potatoes, pomegranate seeds and hazelnuts
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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:
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.