Brussels Sprouts Baked Potatoes with Pomegranate
Nutrition Tip:
Brussels sprouts are a great source of vitamins C, K, A. It’s classed as a rich antioxidant which could help certain types of cancer. It also is a great source of fibre and helping to maintain the blood sugar levels in our bodies.
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Ingredients:
200 g Brussels sprouts
8 potatoes (whatever you have in the fridge)
1 tsp chili flakes
olive oil
salt & pepper
1/2 hand chopped almonds
100 g pomegranate seeds
2 tbsp honey
1 tsp soy sauce
1 tbsp lentil sprouts
Method:
Preheat the oven to 200°C (fan 180°C). Halve the sprouts and chopped the potatoes into pieces.
Place it in a baking tray and add chilli flakes, salt, pepper and drizzle with olive oil.
Bake for about 30 minutes, until they are golden brown.
Add the chopped almonds, and bake for further 10 minutes.
Then take the tray out the oven and stir in the pomegranate and lentil sprouts.
Drizzle the honey, soy sauce and 2 tbsp of olive oil over the everything and mix well together.
