Alex Luck//Hearst Owned

Jewelled Sprouts and Chestnuts

It’s not Christmas without sprouts! The sweetness of apple juice and maple syrup here helps balance their brassica bitterness.

By The Good Housekeeping Cookery TeamPublished: 16 November 2020

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Say goodbye to boring sprouts with our pomegranate and chestnut roasted dish. With the added sweetness of maple syrup, it's a scrumptious addition to any festive dinner table.

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Yields:

8 serving(s)

Prep Time:

15 mins

Cook Time:

35 mins

Total Time:

50 mins

Cal/Serv:

195

Ingredients

100 ml
apple juice
75 g
dried cranberries
800 g
Brussels sprouts, trimmed, large ones halved
50 g
butter
180 g
pouch cooked whole chestnuts, halved
4 Tbsp.
maple syrup

Directions

1. Step 1Preheat oven to 190°C (170°C fan) mark 5. Heat apple juice in a small pan until simmering. Add cranberries, remove from heat and leave to soak while you cook the sprouts.
2. Step 2Cook sprouts in a large pan of boiling salted water for 3-5min, until just tender. Drain and plunge into ice cold water to cool. Drain well and pat dry with kitchen paper.
3. Step 3Heat butter in a large roasting tin in the oven for 5min, until melted. Add sprouts and chestnuts, tossing to coat. Add cranberries and soaking liquid to the tin, along with some seasoning, then drizzle over the maple syrup and cook in oven for 30min. Transfer to warm serving dish and serve.