Roasted sprouts with crisp and pecans

Name: roasted sprouts with crisp and pecans
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 toe garlic; 750 g small sprouts; 115 g salted pecans; 500 g baby potatoes; 7,5 g fresh thyme container 15 g; 100 g low fat smoked bacon strips; 250 g ricotta fresh cheese

Sprouts roasted in the oven with nuts and cheese.

Ingredients

2 toe garlic
750 g small sprouts
115 g salted pecans
500 g baby potatoes

7,5 g fresh thyme container 15 g
100 g low fat smoked bacon strips
250 g ricotta fresh cheese

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Slice the garlic and halve the sprouts. Chop the nuts coarsely.
Cut the potatoes into quarters. Ris the leaves of the sprigs of thyme.
Mix the potatoes in a bowl with the thyme, sprouts, bacon strips, garlic and pecans. Spread over a baking sheet covered with parchment paper.
With a tablespoon divide the ricotta over the potatoes and sprouts. Bake in the center of the oven for about 25 minutes until done.