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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.




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