| Type | Per person |
|---|---|
| Energy | 350 kcal |
| Fat | 13 gr |
| of which saturated | 3 gr |
| Carbohydrates | 42 gr |
| of which sugars | 11 gr |
| Fibres | 11 gr |
| Protein | 11 gr |
| Salt | 0 gr |
Roasted purple Brussels sprouts with sweet potatoes
Main course
2 persons
20 - 30 min
With seasonal products
165gr vegetables p.p.
Ingredients
2 persons
| 500 gr purple sprouts |
| 3 slices grilled ham in strips |
| 2 tbsp olive oil |
| pepper |
| 1 tsp cumin seeds (powder) |
| 3 sweet potatoes |
| 2 sprigs thyme |
| 3 tbsp grated 30+ Parmigiano Reggiano |
| balsamic vinegar |
Preparation
Oh so delicious these roasted purple Brussels sprouts with balsamic ham parmesan cheese and sweet potato. The purple pops off your plate!
- Preheat the fan oven to 180°C and line the baking tray with baking paper.
- Cut the bottom of the purple sprout and remove and rinse the outer leaves. Halve the cleaned purple sprouts. You don't need to boil the Brussels sprouts. If you do cook them, the sprouts will lose their colour. Divide the sprouts between one half of a baking tray.
- Drizzle the sprouts with oil and sprinkle with freshly ground pepper. Divide the strips of ham over the sprouts. Mix everything together.
- Mortar the cumin seeds.
- Peel and cut the sweet potato into long segments. Divide the potatoes over the other half of the baking tray, season with freshly ground pepper and spread some oil and cumin powder on top.
- Mix everything well, place the sprigs of thyme on top and sprinkle the grated cheese over the potatoes.
- Slide the baking tray into the oven and bake for about 20 minutes. Turn over halfway through.
- Pour some balsamic vinegar to taste over the sprouts and toss.
Enjoy your meal!
Source: Oxin Growers
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Nutritional values
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