Roasted Chestnuts and Brussels Sprouts with Lemon & Garlic
Roasted chestnuts and Brussels sprouts. The rich flavor of the nuts balances out the sprouts and the addition of fresh tangy lemon brings a burst of sunshine.
750gBrussels sprouts,trimmed and sliced in half
200gvacuum-packed peeled cooked chestnuts, roughly broken up
3tablespoonsextra-virgin olive oil
sea salt and freshly ground pepper,to taste
3tablespoonsfreshly squeezed lemon juice
freshly grated parmesan,for serving (optional)
Preheat the oven to 400°F / 200°C.
In a large mixing bowl combine the Brussels sprouts, chestnuts, garlic and olive oil. Sprinkle generously with salt (about half teaspoon) and season with pepper. Spread on a baking sheet lined with parchment paper.
Transfer to a preheated oven and roast for 25-30 minutes (depending on the size of the sprouts), stirring occasionally, until Brussels sprouts are tender and nicely browned.
Transfer to a serving bowl, drizzle lemon juice, sprinkle with parmesan and serve.