Maple-Roasted Brussels Sprouts with Chestnuts [vegan] [gluten free]
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!
Equipment
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Ingredients
- 500 g Brussels Sprouts
- 1 small red onion
- olive oil
- 180 g cooked & peeled whole chestnuts
- 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.
Nutrition
Serving: 200gCalories: 213kcalCarbohydrates: 47gProtein: 6gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 57mgPotassium: 859mgFiber: 7gSugar: 15gVitamin A: 956IUVitamin C: 130mgCalcium: 85mgIron: 2mg