Jewelled Brussel Sprouts

Brussel sprouts are one of the most nutritious foods of the season! A brassica (the family of veggies it belongs too!) full of green goodness, that are particularly good for our liver!m Unfortunately, bad cooking often doesn’t let them live up to their potential and puts people off. Roasting brings out their sweetness and that lovely 'charred' goodness. This recipe makes a beautiful side dish, with the red festive pomegranate seed jewels and crunchy hazelnut topping.

Ingredients – Serves 2

• 320g Brussel sprouts (prepared and trimmed)
• 1tbsp olive oil
• ½ tbsp balsamic vinegar
• ½ tbsp maple syrup
• Sea salt and black pepper
• 50g pomegranate seeds
• 20g chopped roasted hazelnuts

Method:

1. Cut the Brussel sprouts in half and blanch in salted boiling water for 3 minutes, then refresh in cold water.

2. In a bowl mix the olive oil, balsamic, maple syrup and seasoning. Toss the Brussels sprouts through, and place on a lined baking tray. Roast at 200C to 220C for about 20 minutes or until lovely and golden.

3. Serve topped with pomegranate seeds and roasted hazelnuts. These are perfect hot, warm or as a cold salad.

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