I always say it at this time of year- sprouts have a bad reputation but it's completely undeserved because so long as you don't overcook them (how many people have endured boiled-beyond-recognition Brussels?!), you'll realise how tasty they are! I actually enjoy them so much now that I look forward to eating them at this time of year! In this dish, the sprouts are roasted with maple syrup to balance out the slight bitterness. Chestnuts add further sweetness and a nutty taste whilst pomegranate brings a fresh zestiness to the dish. The flavours work so well together! What's more, it looks impressive to serve thanks to the festive colours and pomegranate seeds adding a jewel-like quality.
Three great health benefits: beneficial for bone health, good source of fibre, good source of antioxidants
Serves 2
Enjoy immediately
Ingredients:
300g Brussels sprouts, washed thoroughly, with the bases removed and each sprout sliced in half
50g cooked and peeled chestnuts, roughly chopped
125g pomegranate seeds
1 tbsp olive oil
1 tbsp & 1 tsp maple syrup
Sea salt and black pepper
Method:
1) Preheat oven to 180 degrees C.
2) Place the sprouts in a roasting tin and drizzle with the olive oil and maple syrup, ensuring that all of the sprouts are evenly coated. Season with salt and pepper.
3) Roast the sprouts for 25 minutes, turning halfway through the cooking time. When there are just a few minutes remaining, add the chestnuts and finish roasting.
4) Remove from the oven and drizzle with the 1 tsp of maple syrup. Sprinkle with the pomegranate and serve.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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