Maple-Roasted Brussels Sprouts with Almonds, Goat’s Cheese & Pomegranate

Method

1. Preheat oven to 180°C.
2. Chop the ends off the sprouts and cut in half.
3. In a large bowl, add Brussels sprouts, olive oil and maple syrup and toss until sprouts are evenly covered.
4. On a lined baking tray, arrange Brussels sprouts and season generously with sea salt and pepper. Roast in oven for 20-25 minutes, until cooked and crispy.
5. Meanwhile, add the flaked almonds to a small non-stick pan on low heat and toast, stirring often, until golden.
6. Arrange roasted Brussels sprouts on a board and sprinkle with flaked almonds. Top with crumbled goat’s cheese, pomegranate seeds and mint leaves.

 

Notes: 

• To easily remove pomegranate seeds from the fruit; roll the fruit first to loosen the seeds, cut it in half and then hold each half over a bowl, seeds facing down, and tap the skin with a wooden spoon, squeezing a little to release the seeds, until all seeds have been removed.