What are you doing with that sprout!?
I hope you’re not planning on boiling it! Boiling sprouts, in my opinion, should be considered a criminal offence. They’re always over-boiled, so no wonder they have such a bad reputation. Over-boiled sprouts – ruining the nation’s Christmas dinners for decades.
But fear not sprout-haters! I have a recipe that will restore your faith in this festive vegetable and give your health a boost at the same time!
You will need:
• 450g Brussel sprouts
An excellent source of vitamin C & vitamin K, plus they’re nutrient-dense, containing folate, manganese, B vitamins, potassium, omega 3s and fibre to name a few!
• 100g fresh cranberries
Nutrient-dense and packed full of antioxidants.
• 100g chestnuts
Rich in vitamin C, B-vitamins, potassium, amino acids, antioxidants and fibre.
• 4 cloves of garlic
A good source of vitamin C, vitamin B6, manganese, selenium and other antioxidants (like allicin).
• 2 red onions
A good source of vitamin C & vitamin B6 and nutrients such as quercetin, allicin and chromium which have a number of health benefits.
• 1 tsp dried thyme (or some fresh thyme if you’d prefer)
Used for centuries for its medicinal properties.
• A good glug of olive oil
A great source of healthy fats.
Salt and Pepper to taste
Preheat the oven to 200C.
Prepare the Brussel sprouts by cutting the bottom off each and removing the outer leaves. Then cut each sprout in half.
Peel the red onions and cut into quarters. Peel the garlic cloves.
Cut a cross into each of the chestnuts or pierce several times with a sharp knife.
You’ll need one baking tray for the chestnuts and one for the other ingredients. You’ll be putting both baking trays in at the same time, but the chestnuts will only need around 20 minutes, whereas the other ingredients will be in for around 30. But the chestnuts need a little time to cool before you can peel them and add them to the rest of the ingredients.
So, on one tray, you have your chestnuts.
On the other, you’ll have your sprouts, your cranberries, your onions and your garlic. Sprinkle over the thyme and drizzle over the olive oil.
While the chestnuts are roasting, you may need to move them around a little with a spatula now and again. Roast until tender and then remove from the oven and allow to cool for around 5 minutes. Then remove the shells. You can cut each chestnut in half if you want, or if you prefer you can leave them whole.
When the sprouts and other ingredients are ready, put them in a bowl and stir through the chestnuts.