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.
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Servings: 4
Ingredients
- 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
Optional
- 2 tablespoon walnut oil
- 1 shallot
Instructions
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.
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.
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