Roasted new potatoes and brussels sprouts, mixed with pomegranate, roasted garlic, and lots of spices, make for a beautiful holiday side dish.
Course Side Dish
Cuisine Vegan
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4people
Ingredients
500gramssmall potatoeshalved
500gramsbrussels sproutshalved & bases removed
6clovesgarlicwith skin on
1clovegarlicminced
1tablespoonolive oil
1teaspoonsea salt
1teaspoonpepper
½teaspoonsumac
¼teaspooncumin
¼teaspooncinnamon
¼teaspooncayenne pepper
To serve:
¼cupfresh oreganochopped
¼cuppomegranate seeds
Juice of half a lemon
Instructions
Preheat the oven to 200C / 400F. Place the potatoes, sprouts, and garlic on the tray. Add the oil, sprinkle with the spices, and use your hands to mix until the vegetables are fully coated. Bake for 30-35 minutes, or until the potatoes are golden.
To serve, mix the oregano with the vegetables and place onto a large plate or serving tray. Top with the pomegranate, lemon juice, and additional oregano. Serve hot.