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For 4 people<\/strong> In a dish, halve the Brussels sprouts and cut the potatoes into pieces of the same size. Drizzle with olive oil, add two pinches of fleur de sel, some pepper and mix. Bake in medium oven, stirring occasionally, until the sprouts and potatoes are golden brown (about \u00be hour). Add the roughly crushed hazelnuts and bake for 5 to 10 more minutes.<\/p>\n Meanwhile, take the seeds off the pomegranate.<\/p>\n Remove the dish from oven, add a drizzle of maple syrup and the seeds of the pomegranate. Serve immediately. You can add some chopped flat-leaf parsley.<\/p>\n<\/div>\n
\n(8 as a side dish)<\/p>\n\n
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