-sides – Page 3

500 grams of potatoes
4 hard boiled eggs
3 spring onions
4 tbsp yogurt
1 tbsp mayo
1.4 c diced red onions
1 tbsp red wine vinegar
pepper
2 tbsp capers
50 grams of honey bbq chips (or paprika)

Cut potatoes in half. Cook in boiling salted water for 11 min. Drain. Hard boil the eggs by placing them in cold water and setting the heat high. Once at a rolling boil, leave for 3 minutes then turn off the heat and close the lip of the pot. Let sit for at least 15 minutes before rinsing in cold water. Peel and chop into large pieces.
Slice spring onions and dice red onions.
Mix together yogurt with mayo. Add red wine vinegar and pepper as needed for taste.
Drain capers and mix everything in a bowl.
Smash bbq chips and sprinkle over the top.

Maple Roasted Brussel Sprouts

2 lbs brussels sprouts
3 tbsp melted coconut oil or olive oil
½ tsp chili flakes (crushed red pepper) or cracked black pepper
¼ cup maple syrup
½ tsp sea salt or kosher salt
More salt to taste

Preheat oven to 425°F.
Line a half sheet pan with parchment paper or foil (for easy clean up). I prefer parchment paper, since the brussels sprouts won’t stick to it.
Wash the brussels sprouts. Trim the stems and cut in half. Pat dry the brussels sprouts with paper towel to remove excess moisture. This is essential to help them become crisp faster.
Place the cut, and dried brussels sprouts in a large bowl.
Add the oil, chili flakes or black pepper, maple syrup and salt. Toss to combine.
Optional – drizzle a little extra oil on the lined baking tray (I recommend this more for a foil-lined tray, in order to prevent the brussels sprouts from sticking to the foil).
Spread the coated brussels sprouts evenly on the lined baking tray.
Roast in the preheated oven for about 30 minutes. Check half way through, to make sure they are not getting burnt. If you like your brussels sprouts a little more caramelized, keep them in the oven for another 5 – 10 more minutes.
Remove from the oven. Taste and season to your liking with more salt if needed. Toss to combine