Roasted potatoes and Brussels sprouts from the baking tray

Ingredients for 4 servings:

• 800 g potatoes, small, e.g., triplets
• 600 g Brussels sprouts
• 4 tbsp olive oil
• 1 tsp chili flakes
• 1 tsp sea salt, coarse
• Pepper, black from the mill
• 1 pomegranate
• 75 g hazelnuts
• 3 tbsp maple syrup

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

with hazelnuts and pomegranate seeds

Preheat the oven to 225°C (top/bottom heat) or 200°C (fan oven). Wash the potatoes thoroughly, dry them, and halve or quarter them depending on their size. Trim and wash the Brussels sprouts, drain well, and then halve or quarter them depending on their size. Place both in a bowl and toss well with the olive oil, chili flakes, sea salt, and pepper. Then spread them on a baking sheet lined with baking paper and roast in the preheated oven for about 25 minutes. Turn once after about 15 minutes. Halve the pomegranate and remove the seeds. Roughly chop the hazelnuts. About 10 minutes before the end of the roasting time, scatter the chopped nuts over the vegetables, drizzle with the maple syrup, and finish roasting. Then remove from the oven and serve sprinkled with the pomegranate seeds. Serve with herb curd cheese.