Roasted Maple Sprouts with Hazelnuts

I know that brussel sprouts have a bad reputation for being the worst vegetable, but when you find the right way to cook them they are actually incredibly delicious! Traditionally Christmas sprouts are always boiled, which takes away all their flavour and doesn’t give them a great texture, so instead we need to roast them – it totally transforms the sprout! Roasting them gives the sprouts a delicious crispy texture and an awesome flavour. They are a very savoury vegetable though, which is why I like pairing them with a little sweetness so that you have a wonderful range of flavours in each bite. I roast these sprouts in small pieces with little potatoes and a sprinkling of chilli flakes until both the sprouts and potatoes turn a beautiful golden brown, I then add in some roasted hazelnuts for a great nutty crunch before tossing everything with juicy pomegranates and a little maple syrup. I’ve made a video with Waitrose, which is below, which shows you exactly how to make this recipe so you can impress all your family and friends when you make it for them at Christmas! There’s also another Christmas recipe up on my youtube channel for stuffed mushrooms, which are incredible – I’m making them as my main on Christmas day, alongside these awesome sprouts, lots of potatoes and heaps of other veggies! I hope you all have a wonderful Christmas and New Year and I can’t wait to bring you lots of new, exciting things in 2015Serves Four

– 200g of brussel sprouts

– 8 baby potatoes (200g)

– 50g of blanched hazelnuts

– 100g of pomegranates

– 2 tablespoon of maple syrup

– 1/2 a teaspoon of chilli flakes

Pre-heat the oven to 180C

Slice the sprouts in half and then the potatoes into eights (you want the potatoes to be roughly the same size as the sprouts)

Place the sprouts and potatoes in a baking dish. Sprinkle the chilli flakes, salt and pepper over them and the drizzle them with olive oil

Let them cook for about thirty minutes, until they start to go a golden brown. Then take them out and add the hazelnuts before placing the tray back into the oven for another 8-10 minutes, so that the hazelnuts turn a golden brown too

Remove the tray from the oven, drizzle the maple syrup over the brussel and potato mix and stir in the pomegranates and enjoy!