Roasted Sprouts with Potatoes and Cranberries
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 grams brussel sprouts
- 10 new baby potatoes
- 2 tbsp olive oil
- 1/2 tsp ground black pepper
- 50 grams sweet dried cranberries (soaked in water)
- 1/2 tsp salt
- 1 tbsp runny honey or agave syrup
Method
- Preheat oven to 390ยฐF (200ยฐC).
- Slice brussels sprouts into halves, and new baby potatoes into quarters
- In a baking tray, place the sprouts and the potatoes and drizzle with olive oil
- season with black pepper, and add cranberries.
- Bake for about half an hour until the potatoes become golden brown