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Brussel Sprouts And Chestnuts with Pomegranate Molasses Recipe

This Christmas even sprouts-haters will love this recipe for delicious caramelised Brussel sprouts, coupled with chestnuts and pomegranate molasses. Please feel free to substitute the chestnuts for chickpeas, for example, and the pomegranate molasses for maple syrup or honey.

Posted by: michael
On: 12/12/2013

Cuisine

British

Time

15 - 30 mins

Skill Level

Newbie

Serves

Courses etc.

Christmas Recipes
Side dishes

You will need

Ingredient	Add
1 kilo Brussel sprouts	Awaiting stock	More products
50g butter OR	Available only in our Broughton Street shop	More products
4 tbsp olive oil		More products
about 250g roasted chestnuts, halved		More products
1 tbsp pomegranate molasses	Awaiting stock	More products
sea salt		More products
black pepper	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Blanch the Brussel sprouts in boiling salty water for 10 minutes or until tender. Then, drain them and cut them in half.
Melt the butter / heat the olive oil on medium heat. Add the drained sprouts, chestnuts and pomegranate molasses and mix together. Cook for a few minutes, until the pomegranate molasses begin to caramelise over the sprouts and chestnuts.
Remove from the heat and season with sea salt and black pepper to taste.
Serve with a nut roast or a vegetarian loaf and gravy, if you wish.