Rosenkohl vom Blech

Ingredients

• 800 g Brussels sprouts
• Salt
• 2 onions
• Pepper
• 2 tbsp olive oil
• 250 g red grapes
• 4 tbsp walnuts (à 15 g)
• 3 tbsp pomegranate seeds (à 15 g)

Instructions

1. 1.

   Clean and wash the Brussels sprouts, make a cross-shaped incision in the stalk and cook in boiling salted water for approx. 5 minutes. Then drain, shock and drain well. Meanwhile, peel and finely dice the onions.

2. 2.

   Spread everything out on a baking sheet, season with salt and pepper and drizzle with oil. Bake in a preheated oven at 200 °C (180 °C fan; Gas: Mark 3) for approx. 10 minutes.

3. 3.

   In the meantime, wash, sort and pat dry the grapes. After 10 minutes, mix under the vegetables on the baking sheet, add 2-3 tbsp of water and finish baking in the oven for 10 minutes.

4. 4.

   Roughly chop the walnuts. Serve the Brussels sprouts from the baking sheet sprinkled with walnuts and pomegranate seeds.