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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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Ingredients
- 750 g Brussels sprouts, trimmed and sliced in half
- 200 g vacuum-packed peeled cooked chestnuts, roughly broken up
- 4 cloves garlic, minced
- 3 tablespoons extra-virgin olive oil
- sea salt and freshly ground pepper, to taste
- 3 tablespoons freshly squeezed lemon juice
- freshly grated parmesan, for serving (optional)
Method
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Preheat the oven to 400°F / 200°C.
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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.
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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.
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Transfer to a serving bowl, drizzle lemon juice, sprinkle with parmesan and serve.
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Garnish with lemon wedges if desired.