Roasted Brussel Sprouts with Grapes and Chestnuts
I'm back at it with the Christmas Day prep - yes, you can actually cook your sprouts well in advance! - although I am a huge advocate that Brussel sprouts are for life, not just for Christmas so please feel free to return to this recipe again and again as it's an absolute cracker (pardon the pun).
Brussel sprouts can be so much more than the overcooked, bland balls of mush that so often grace our plates this time of year. As well as slicing them really fine and frying off in a pan with a good amount of butter and smoky bacon, I absolutely love to roast them and this recipe does just that. I like to give the sprouts a bit of an extra Christmassy hit with the inclusion of chestnuts and the grapes give a lovely sweet, fruity element that goes great with your roast turkey.
Roasted Brussels Sprouts with Grapes and Chestnuts
Brussel sprouts can be so much more than the overcooked, bland balls of mush that so often grace our plates this time of year. As well as slicing them really fine and frying off in a pan with a good amount of butter and smoky bacon, I absolutely love to roast them and this recipe does just that. I like to give the sprouts a bit of an extra Christmassy hit with the inclusion of chestnuts and the grapes give a lovely sweet, fruity element that goes great with your roast turkey.
Roasted Brussels Sprouts with Grapes and Chestnuts
Serves 8
1kg Brussels sprouts, outer leaves removed and halved
4 sprigs fresh thyme, leaves picked
100g chestnuts, chopped
sea salt and freshly ground black pepper
Preheat the oven to 180C.
Put all the ingredients in a large roasting tin and toss together, making sure to season well. Bake in the oven for 20-25 minutes until golden brown and tender.
Serve straight away or wait for them to cool and transfer into freezer bags. These will freeze for up to a month just defrost fully on the day and then reheat slowly in a pan with a a knob of butter for 3-5 minutes.
1kg Brussels sprouts, outer leaves removed and halved4 sprigs fresh thyme, leaves picked
100g chestnuts, chopped
sea salt and freshly ground black pepper
Preheat the oven to 180C.
Put all the ingredients in a large roasting tin and toss together, making sure to season well. Bake in the oven for 20-25 minutes until golden brown and tender.
Serve straight away or wait for them to cool and transfer into freezer bags. These will freeze for up to a month just defrost fully on the day and then reheat slowly in a pan with a a knob of butter for 3-5 minutes.
Comments
Post a Comment