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Preheat the oven to 200°C and line a baking sheet with baking paper.
Dice the sweet potato and squash (no peeling required).
Halve the Brussels sprouts
Put the vegetables in a large bowl
Mix with olive oil, maple syrup and the spices(paprika, cinnamon, nutmeg and chili flakes).
Season with salt and pepper and mix well.
Spread the vegetables evenly on the baking sheet.
Roast for 30-40 minutes until the vegetables are golden brown and tender.
Meanwhile, toast the almond flakes in a dry pan until light brown and fragrant.
Spoon the roasted vegetables into a serving bowl.
Sprinkle with the toasted almond flakes and finely chopped parsley.
Serve immediately.
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Ingredients
for
4
persons
person
400 g sweet potato
400 g pumpkin from Hoogstraten
300 g sprouts
3 tbsp olive oil
2 tbsp maple syrup
1 tsp paprika
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp chili flakes (or to taste)
50 g toasted almond flakes
Fresh parsley, finely chopped
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This dish goes perfectly with a piece of meat or as an addition to couscous.
60
minus
Preheat the oven to 200°C and line a baking sheet with baking paper.
Dice the sweet potato and squash (no peeling required).
Halve the Brussels sprouts
Put the vegetables in a large bowl
Mix with olive oil, maple syrup and the spices(paprika, cinnamon, nutmeg and chili flakes).
Season with salt and pepper and mix well.
Spread the vegetables evenly on the baking sheet.
Roast for 30-40 minutes until the vegetables are golden brown and tender.
Meanwhile, toast the almond flakes in a dry pan until light brown and fragrant.
Spoon the roasted vegetables into a serving bowl.
Sprinkle with the toasted almond flakes and finely chopped parsley.
Serve immediately.
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Preheat the oven to 200°C and line a baking sheet with baking paper.
Dice the sweet potato and squash (no peeling required).
Halve the Brussels sprouts
Put the vegetables in a large bowl
Mix with olive oil, maple syrup and the spices(paprika, cinnamon, nutmeg and chili flakes).
Season with salt and pepper and mix well.
Spread the vegetables evenly on the baking sheet.
Roast for 30-40 minutes until the vegetables are golden brown and tender.
Meanwhile, toast the almond flakes in a dry pan until light brown and fragrant.
Spoon the roasted vegetables into a serving bowl.
Sprinkle with the toasted almond flakes and finely chopped parsley.
Serve immediately.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.