Brussels Sprouts with Chestnuts, Cranberries and Pomegranate
These maple caramelized Brussels sprouts served with oven-roasted chestnuts, dried cranberries and pomegranate seeds are the perfect side dish during winter.
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.
Notes
*Make more oven-roasted chestnuts and serve as an appetizer. Follow these 4 easy steps to make your own roasted chestnuts (click here for the recipe).**Start preparing the Brussels sprouts in the meantime.