Chestnutty sprouts

“Christmas dinner wouldn’t be complete without brussels sprouts”

Although, my brother would have disagreed with you up until I made this recipe.

I don’t know why but traditionally all people seem to do with brussels is boil them. I have memories of Sunday dinners past where my sprouts have fallen apart having been boiled or steamed to death. Moments like this have done no favours for the brilliant brussels sprout!

Want to skip to the recipe?

Not your grandma’s brussels sprouts

Let me preface this recipe by stating that these sprouts are nothing like your grandma’s. They’re richly roasted with just enough crunch.

I made this recipe on my first vegan Christmas, I catered for my whole family. It was my first Christmas dinner cooked by my own hands without any help in the kitchen, and it was vegan.

To be honest I have Bosh! to thank a lot for that first Christmas dinner. I think it opened up my families eyes to just how delicious it could be without the cruelty and it opened my eyes to just how experimental I could be on Christmas Day too.

You can find the original Bosh! recipe here, I chose to add in dried cranberries for a bit of tartness, but that was my own preference here.

For me, I wasn’t too sure about the chestnuts at first but they add texture and meatiness. This dish was super filling, so be light in your servings alongside your Christmas dinner.

The Recipe

PREP TIME: 20 mins

COOKING TIME: 40 mins

COST: < £2

Ingredients:

  • 20-30 brussels sprouts (halved)
  • 1 cup of dried cranberries
  • Cold water
  • 3 tablespoons of olive oil
  • A pinch of pepper
  • A pinch of salt
  • 2 tablespoons of balsamic glaze
  • 12 Shallots
  • Teaspoon of brown sugar
  • 1 cup crushed cooked chestnuts (you can buy pre-cooked)

Method:

  • Place your brussels sprouts into cold water and leave to soak for 10 minutes
  • While they’re soaking over medium to low heat add the sliced shallots
  • Add a teaspoon of brown sugar to caramelise and fry in olive oil until browned
  • Drain the sprouts and add then to a deep baking tin or dish
  • Sprinkle with salt and pepper
  • Add the cranberries
  • Add the olive oil and balsamic glaze
  • Pour over the crushed chestnuts
  • Heat the oven to 200C
  • Place in the centre of the oven for approx 40 minutes turning them mid-way through with a spoon
  • Serve hot

How did you find this recipe?  Let me know how it turned out or share your pictures!