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🍽️ Crispy Oven Roasted Brussels Sprouts with Sweet Potatoes and Chutney

700 kcal · 30 min · 4 servings

Ingredients

• Brussels sprouts, fresh 800 g
• sweet potatoes 2 pcs.
• potatoes, waxy 500 g
• oil 6 tbsp
• salt pinch
• pepper, black ground pinch
• feta 200 g
• whole hazelnuts 4 tbsp
• shallots 1 pcs.
• apples, red 1 pcs.
• light balsamic vinegar 2 tbsp
• sweet mustard 1 tbsp

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Thoroughly wash the Brussels sprouts.
3. 3. Trim the hard stem at the bottom of the Brussels sprouts thinly.
4. 4. Remove any wilted or unattractive leaves from the Brussels sprouts.
5. 5. Halve the prepared Brussels sprouts.
6. 6. Wash the sweet potatoes.
7. 7. Peel the sweet potatoes.
8. 8. Cut the sweet potatoes into coarse cubes.
9. 9. Wash the regular potatoes.
10. 10. Peel the regular potatoes.
11. 11. Cut the regular potatoes into wedges.
12. 12. Place the potatoes and sweet potatoes on a baking sheet.
13. 13. Add 2 tablespoons of oil to the potatoes on the tray.
14. 14. Season the potatoes with salt and pepper.
15. 15. Mix the potatoes thoroughly with the oil and spices.
16. 16. Crumble feta cheese over the potato mixture.
17. 17. Place the baking sheet in the oven.
18. 18. Bake the potatoes and feta for about 30 minutes.
19. 19. Place the halved Brussels sprouts on a second baking sheet.
20. 20. Add 2 tablespoons of oil to the Brussels sprouts on the second tray.
21. 21. Season the Brussels sprouts with salt and pepper.
22. 22. Mix the Brussels sprouts thoroughly with the oil and spices.
23. 23. Place the second baking sheet in the oven.
24. 24. Roast the Brussels sprouts for about 20 minutes until golden brown.
25. 25. Heat a pan over medium heat.
26. 26. Roast the hazelnuts in the pan for about 3 minutes without fat.
27. 27. Let the roasted hazelnuts cool down.
28. 28. Coarsely chop the cooled hazelnuts.
29. 29. Halve the shallot.
30. 30. Peel the shallot.
31. 31. Finely dice the shallot.
32. 32. Wash the apple.
33. 33. Quarter the apple.
34. 34. Remove the core and seeds from the apple quarters.
35. 35. Dice the apple very finely.
36. 36. Reheat the pan with 2 tablespoons of oil over high heat.
37. 37. Sauté the finely diced shallot and apple in the pan for about 3 minutes.
38. 38. Deglaze the pan with 2 tablespoons of vinegar.
39. 39. Let the liquid reduce briefly.
40. 40. Stir 1 tablespoon of sweet mustard into the mixture.
41. 41. Season the apple chutney finally with salt and pepper.
42. 42. Take the vegetables out of the oven.
43. 43. Place the oven vegetables in a large bowl.
44. 44. Mix the oven vegetables with the prepared apple chutney.
45. 45. Sprinkle the finished dish with the chopped hazelnuts.
46. 46. Serve the dish warm.

Nutrition per serving

• kcal: 700
• Protein: 19 g · Fett/Fat: 38 g · Carbs: 72 g