COVID-19 UPDATE - PLEASE ALLOW UP TO 14 DAYS FOR DELIVERY - SEE SEPARATE PAGE FOR DETAILS

Moroccan-spiced maple sprouts

August 01, 2016

Moroccan-spiced maple sprouts

This recipe utilises Ras el Hanout and is taken from Deliciously Ella in the Daily Telegraph food & drink section. 

SERVES 

6-8

INGREDIENTS

  • 400g brussels sprouts, outer leaves removed, small ones kept whole and larger sprouts cut in half from top to bottom
  • 1 tbsp maple syrup
  • 1 tbsp olive oil
  • 1 tbsp ras el hanout spice mix
  • Zest and juice of ½ orange
  • 3 medjool dates, pitted and chopped

METHOD

Preheat the oven to 200C/fan 180C/400F/Gas 6.

Place the sprouts on a baking sheet and sprinkle or pour over the rest of the ingredients. Jumble everything together with your hands so that the sprouts are well coated and the dates are evenly distributed.

Place in the oven and roast for 20 minutes, giving the tray a shake about halfway through. They should be slightly browned and gorgeously sticky when done.





Also in Recipes

Spinach Koftas in Yoghurt Sauce
Spinach Koftas in Yoghurt Sauce

May 26, 2020

I love spinach and I love koftas so this recipe is a marriage made in heaven - a day late for meat free Monday sorry!

Continue Reading

Jacket Potato with Thai Prawn Cocktail Filling
Jacket Potato with Thai Prawn Cocktail Filling

May 21, 2020

Super easy, super tasty comfort food.

Continue Reading

Sri Lankan Black Pepper Beef Curry
Sri Lankan Black Pepper Beef Curry

May 05, 2020

After a simple bit of preparation this is a hugely rewarding dish from the sunny shores of Sri Lanka. 

Continue Reading