Give BOSH! a Shout
Your email has been sent
Nutty Roast Brussels Sprouts
Sprouts are a bit like the Ringo of the Christmas dinner table. Misunderstood and needlessly unpopular. In our never-ending quest to turn around this unfair reputation, we give you this deliciously nutty sprouts recipe. If this doesn’t make you fall in love with our little green friends, then we don’t know what will.
- 30 Brussels sprouts (cut in half with the stems sliced off and soaked in water for 20 minutes)
- A good drizzle of olive oil
- A good sprinkle of pepper
- A good sprinkle of salt
- A good squeeze of balsamic glaze
- 15 Shallots (caramelised)
- 1 cup crushed chestnuts
- Deep(ish) baking tin
- Wooden spoon
- Frying pan
Put all your pre-prepared sprouts in a deep(ish) baking tin and drizzle with olive oil. Sprinkle with salt and pepper, then drizzle with balsamic glaze.
Cover with the caramelised shallots. To caramelise, fry the shallots in olive oil until they’re browned (not burnt) and add some brown sugar if they’re not sweet enough for you.
Pour over one cup of crushed chestnuts. Put them in the oven and bake at 200℃ (392℉) for 45 minutes.
Turn them round with a wooden spoon half way through the bake time.
Serve with all the trimmings.