Maple Roasted Sprouts
Gone are the days of boiling whole sprouts. Roasting them not only adds far more flavour, but it allows you to add in extra delicious ingredients such as chestnuts, hazelnuts, chilli flakes and maple syrup. The key here is to slice the sprouts in two or three to increase the surface area. I’ve kept these vegetarian, but you can add lardons for an even more luxurious dish.
Servings: 6 Time: 40 minutes
Ingredients
700g Brussel sprouts, outer leaves removed and chopped into thirds
2 tbsp extra virgin olive oil
2 tbsp maple syrup
2 tsp garlic granules
200g cooked chestnuts, chopped
70g hazelnuts, chopped
½ pomegranate, seeds
Salt and pepper
1 tbsp nigella seeds (optional)
Pinch chilli flakes (optional)
Method
- Preheat the oven to 200°C.
- In a mixing bowl, add the chopped sprouts, olive oil, maple syrup, garlic granules, salt and pepper (and nigella seeds and chilli flakes if using). Use your hands to combine thoroughly.
- Add the brussel sprout mixture to a roasting dish in an even layer and roast for 20 minutes, tossing a few times to ensure even cooking.
- Then add the chestnuts and hazelnuts and bake for another 10 minutes.
- Remove from the oven and sprinkle pomegranate seeds over the brussel sprouts before serving.
