Maple-Roasted Brussels Sprouts with Chestnuts 2019 © Annabelle Randles | The Flexitarian

Maple-Roasted Brussels Sprouts with Chestnuts [vegan] [gluten free]

Name: Maple-Roasted Brussels Sprouts with Chestnuts [vegan] [gluten free]
Prep time: 5 min
Total time: 30 min
Ingredients: 500g Brussels Sprouts [1.1 lbs]; 1 small red onion; olive oil; 180g cooked & peeled whole chestnuts [6.3 oz]; 2 Tbsp Maple Syrup; 1 Tbsp Cider Vinegar; 1 1/2 tsp Dijon Mustard; 1 garlic clove grated; 1/2 pomegranate; 5 sprigs of fresh thyme; salt & pepper

Published on December 5, 2019 | In French, French | By theflexitarian |

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- Prep Time
- 5 Minutes
- Cook Time
- 30 Minutes
- Difficulty Level

These maple-roasted Brussels sprouts with chestnuts are tossed in a super tasty Dijon maple dressing. They are served with crispy onions, juicy and crunchy pomegranate seeds as well as fragrant fresh thyme leaves. Simply gorgeous!

For this dish, I use store-bought cooked & peeled whole chestnuts which are readily available from most supermarkets. Both plain or wholegrain Dijon mustard work really well here.

This maple-roasted Brussels sprouts with chestnut dish is very straightforward to make. It is ideal for last minute holiday cooking when you feel like you could do with one more side dish but are running out of time and energy. This recipe is also perfect to rustle up on Boxing Day and serve alongside leftovers.

I was never a fan of Brussels sprouts until I discovered how delicious they were roasted. Roasting deepens their flavours beautifully, a far cry from uninspiring and bland boiled sprouts.

In fact roasted Brussels sprouts have become a bit of an obsession. So much so that most of the Brussels sprout recipes you will find on this blog are mostly … roasted!

Many of us have grown up hating Brussels sprouts and only eating them at Christmas. Such a shame as they are really nutritious. Sprouts are low in calories but high in fibre, vitamins A,C and K as well as folates. They are also a great source of omega-3 fatty acids, an essential nutrient especially for anyone on a vegetarian or vegan diet. In the UK they can be enjoyed all year long but are at their best from September to February.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Nut-Free, Soya-Free, Vegan

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Ingredients

500g Brussels Sprouts [1.1 lbs]
1 small red onion
olive oil
180g cooked & peeled whole chestnuts [6.3 oz]
2 Tbsp Maple Syrup
1 Tbsp Cider Vinegar
1 1/2 tsp Dijon Mustard
1 garlic clove grated
1/2 pomegranate
5 sprigs of fresh thyme
salt & pepper

Instructions

Preheat the oven to 200°C / Fan 180°C / Gas 6.
Cut Brussels sprouts in halves. Cut the red onion in thin slices. Spread vegetables on a roasting tray. Drizzle some olive oil and cook for 15 mins.
Add roughly chopped chestnut to roasting tray. Drizzle some more oil if needed. Return to the oven for another 15 mins.
In the meantime, make the dressing by whisking together maple syrup, cider vinegar and Dijon mustard. Add grated garlic.
When the vegetables are cooked, toss them in the dressing. Mix in pomegranate seeds and thyme leaves. Season to taste. Place on serving dish and serve straight away.