These maple caramelized Brussels sprouts served with oven-roasted chestnuts, dried cranberries and pomegranate seeds are the perfect side dish during winter.
Caramelized Brussels sprouts – an easy veggie side dish
Easy veggie side dish that comes together with a few ingredients only. The first step is to caramelize the Brussels sprouts, which will enhance their flavor and make them slightly crunchy. Make sure to season them well with salt and pepper. All you need to add to make this dish really special are some cranberries for a sweet touch, a few pomegranate seeds for some crunch and freshness and last but not least, oven-roasted chestnuts for all the fall flavors.
How to make Brussels sprouts less bitter
The secret is to caramelize the Brussels sprouts. The sweetness of the maple syrup (or sugar) perfectly balances the bitterness of the Brussels sprouts making them taste less bitter to many people. The addition of dried cranberries, which are relatively sweet, also cover the bitterness of the Brussels sprouts.
How to make oven-roasted chestnuts
Follow these 4 easy steps to make your own oven-roasted chestnuts. You can add them to these caramelized Brussels sprouts or eat them as a snack.
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Brussels Sprouts with Chestnuts, Cranberries and Pomegranate
- 200 g chestnuts
- 500 g Brussels sprouts
- olive oil
- 2 tablespoon maple syrup
- 1 pinch of salt and pepper
- 75 g dried cranberries
- 100 g pomegranate seeds
- 2 tablespoon walnut oil
- 1 shallot
Prepare the chestnuts
- Preheat the oven to 220°C.
- With a knife, carefully draw an "X" on the domed side of the chestnuts. The cut should not be too deep, but deep enough to cut through the first 2 layers of skin.
- Place the chestnuts on a grid, flat side down. Bake at 220°C for exactly 20 minutes**.
- Remove the chestnuts from the oven and let cool several minutes. Peel the chestnuts. You should be able to easily peel them with your hands.
Prepare the Brussel sprouts
- Wash the Brussels sprouts. Steam or cook them in boiling water for 15 minutes.
- Drain and rinse them under cold water. Cut them in half.
- Heat a large frying pan with olive oil. When hot, sauté the Brussels sprouts over medium-high heat until golden-brown. Season with salt and pepper. Drizzle with maple syrup and let caramelize 2 more minutes minutes. Watch carefully to prevent burning.
- Remove from the heat and transfer the Brussels sprouts to a salad bowl. Add the dried cranberries, the pomegranate seeds and the chestnuts. If desired also add a shallot that you peeled and cut in slices. Optionally drizzle with walnut oil and adjust the seasoning if necessary.
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