Roasted Brussels sprouts with chestnuts
Roasted Brussels sprouts with chestnuts
Ingredients
- 500g chestnuts, cooked and peeled
- 800g Brussels sprouts, washed and halved
- 8 pitted medjool dates, halved
- 60ml olive oil
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- ½ teaspoon cinnamon
- 3 tablespoons honey
- 1 teaspoon salt
- 100ml aioli
- Chopped fresh coriander or parsley for garnish
Method
- Preheat oven to 200°C (fan forced).
- Steam Brussels sprouts for 3 mins. They should turn vibrant green. Drain thoroughly.
- In a large bowl combine oil, cumin, coriander, cinnamon, honey and salt. Add Brussels sprouts and toss to combine.
- Place sprouts in a single layer in a baking tray and roast for 15 mins.
- Add chestnuts and medjool dates to the Brussels sprouts. Stir. Return to oven for another 10 mins. They should be crispy at the edges. If not, return to oven for another few minutes.
- Serve with a generous drizzle of aioli and a sprinkle of coriander or parsley.
Tips
Arrange the Brussels sprouts cut-side down on the tray, making sure not to overcrowd them. This helps them caramelise beautifully and develop irresistible crispy edges.Credit
Recipe courtesy of Chestnuts Australia (https://www.chestnutsaustralia.com.au/)| Nutrients per serve | |
| Energy | 2,504kJ |
| Protein | 12.7g |
| Fat | 22g |
| Saturated fat | 2.7g |
| Carbohydrate | 79g |
| Sugars | 39g |
| Dietary fibre | 21.5g |
| Sodium | 840mg |
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