Units
Scale
Ingredients
- 500 g brussels sprouts
- 1 1/2 tbsp olive oil
- salt + black pepper to taste
- 1 1/2 tbsp vegan butter
- 3–4 tbsp walnuts
- 1 tbsp maple syrup
- 1/2 tsp chilli flakes (or to taste)
- 1/2 tbsp lemon juice
- zest from half lemon
- 1/3 cup pomegranate seeds
Instructions
- Roasting Brussels: Pre-heat oven to 230°C/446°F Wash, trim and cut the Brussels Sprouts in half. Transfer into a baking tray, drizzle with olive oil, sprinkle with salt and black pepper. Toss together. flip the Brussels so they're all facing down. Bake for 15 minutes, flip, bake for another 10-15 minutes or until charred.
- Chilli Maple: Melt vegan butter in saucepan with walnuts, cook for under a minute. Using a slotted spoon, transfer the walnuts onto a chopping board. To the remaining vegan butter add maple syrup, chilli flakes, lemon juice. Cook over low heat for 1-2 minutes. Roughly chop up the walnuts.
- Assembly: Drizzle chilli maple over the roasted Brussels sprouts. Toss, then plate. Top with walnuts, pomegranate seeds and lemon zest!
- Enjoy warm!
Nutrition
- Calories: 150