Summary

Ingredients

• 800 g potato (s), small, e.., Triplets
• 600 g Brussels sprouts
• 4 tablespoon olive oil
• 1 teaspoon chilli flakes
• 1 teaspoon sea salt, coarse
• Black pepper from the mill
• 1 pomegranate
• 75 g hazelnuts
• 3 tablespoon maple syrup

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Instructions

1. Preheat the oven to 225 ° top / bottom heat or to 200 ° convection.
2. Wash the potatoes thoroughly, rub dry and cut in halves or quarters depending on the size. Clean and wash the Brussels sprouts, drain well and also cut in half or in quarters depending on the size.
3. Put both in a bowl and mix well with the olive oil, chilli flakes, sea salt and pepper. Then spread on a baking sheet lined with baking paper and roast in the preheated oven for about 25 minutes.
4. Turn once after about 15 minutes. Halve the pomegranate and remove the seeds.
5. Roughly chop the hazelnuts. About 10 minutes before the end of the roasting time, distribute the chopped nuts over the vegetables, drizzle with the maple syrup and finish roasting.
6. Then remove from the oven and sprinkle with the pomegranate seeds on top. Herbal quark goes well with it.