https://calgaryavansino.com/recipes/brussels-sprouts-chestnuts/
Ingredients
- 45g sun-dried tomatoes (not in oil), roughly chopped
- 75g pecans, toasted
- 750g brussels sprouts, trimmed and halved
- 200g vacuum-packed chestnuts, halved
- 4 tsp olive oil, plus extra for drizzling
- 1/2 tsp kosher salt
- 1/4 tsp coarsely ground black pepper
- 1 tsp cayenne red pepper
- 1 tsp cumin
- 3/4 cup sun-dried tomatoes (not in oil), roughly chopped
- 3/4 cup pecans, toasted
- 4 cups brussels sprouts, trimmed and halved
- 1 and 1/4 cups vacuum-packed chestnuts, halved
- 4 tsp olive oil, plus extra for drizzling
- 1/2 tsp kosher salt
- 1/4 tsp coarsely ground black pepper
- 1 tsp cayenne red pepper
- 1 tsp cumin
Winter sprouts (which, by the way, are a great source of protein, fibre, vitamins and antioxidants) aren’t just for Christmas dinner! This combination of pecans, chestnuts and sun-dried tomatoes will make them a staple in your house all season long.
Preheat oven to 180C/350F/Gas mark 4.
In preparation, soak the sun-dried tomatoes in boiling water for 10 minutes to reconstitute them. Chop and toast the pecans over medium heat to bring out their flavour.
Combine sprouts, chestnuts, drained sun-dried tomatoes and pecans in a large bowl. Add oil, salt, pepper and spices; toss well to coat. Spread out in a single layer in a roasting dish. Bake for 35 minutes or until sprouts are tender, stirring every 10 minutes. Remove from oven, drizzle with a little oil and serve.
