Name: Roasted Brussels sprouts with cinnamon-butter yoghurt and chestnuts
Ingredients: 750g brussels sprouts, trimmed and halved; 60ml olive oil; 200g cavolo nero, stems removed and leaves roughly torn (110g); 2 tbsp apple cider vinegar; 1½ tsp maple syrup; 10g parsley, finely chopped; 5g sage leaves, picked; 1½ tbsp olive oil; 1 onion, peeled and finely chopped (180g); ½ tsp ground cinnamon; ½ tsp ground allspice; 120g chestnuts, ready-peeled and cooked, finely chopped into roughly ½-1cm pieces; 1 tbsp maple syrup; 3 tbsp pomegranate seeds (from ½ pomegranate); 250g greek yoghurt, at room temp; 1 garlic clove, peeled and crushed; 35g unsalted butter; 1/8th tsp ground cinnamon; fine sea salt and black pepper

Roasted Brussels sprouts with cinnamon-butter yoghurt and chestnuts

Side Christmas

Serves 4-6 as a side

This festive side would make a wonderful addition to your Thanksgiving table, but would equally be great at a Sunday roast, alongside a roast chicken or baked pumpkin. Get ahead by making the chestnut topping and garlic yoghurt the day before, bringing them back up to room temperature. Be sure to leave your browned butter to just before serving though, as it will solidify as it sits.

Ingredients

750g	brussels sprouts, trimmed and halved
60ml	olive oil
200g	cavolo nero, stems removed and leaves roughly torn (110g)
2 tbsp	apple cider vinegar
1½ tsp	maple syrup
10g	parsley, finely chopped
5g	sage leaves, picked
CHESTNUT TOPPING
1½ tbsp	olive oil
1	onion, peeled and finely chopped (180g)
½ tsp	ground cinnamon
½ tsp	ground allspice
120g	chestnuts, ready-peeled and cooked, finely chopped into roughly ½-1cm pieces
1 tbsp	maple syrup
3 tbsp	pomegranate seeds (from ½ pomegranate)
CINNAMON BUTTER YOGHURT
250g	greek yoghurt, at room temp
1	garlic clove, peeled and crushed
35g	unsalted butter
1/8th tsp	ground cinnamon
	fine sea salt and black pepper

Method

Ready to start

1. Preheat the oven to 220C.
Start with the topping. Heat the oil in a large frying pan over a medium-high heat. Add the onion and cook, stirring occasionally, until lightly coloured and softened, about 6 minutes. Add the spices, chestnuts, maple syrup, 1/8th teaspoon salt and a good grind of pepper and cook for another 3 minutes, stirring all the while, until fragrant and glossy. Set aside to cool. Once cool, stir in the pomegranate seeds.
Line a large baking tray with parchment paper and add the brussel sprouts, 2 tablespoons oil, ¾ teaspoon salt and a generous grind of pepper and mix everything together. Spread the sprouts out and roast for 12 minutes. Add the cavolo nero and another ¼ teaspoon salt, stir to combine then return to the oven for another 10-12 minutes, or until everything is nicely browned and cooked through. As soon as they’re out of the oven, while still warm, stir through the vinegar, maple syrup and parsley.
Meanwhile, to a small frying pan add the remaining 2 tablespoons of oil and place over a medium heat. Once hot add the sage leaves and cook for about 4 minutes, stirring often, until deeply green and translucent. Use a slotted spoon to transfer the leaves to a plate lined with absorbent paper. Wipe out the pan, discarding the oil.
Add the yoghurt, garlic and ¼ teaspoon salt to a medium bowl and mix to combine. Spread out onto a large serving platter.
Once the Brussels sprouts are ready, make the browned butter. Add the butter and cinnamon to a medium frying over a medium heat. Once melted, cook for 3-4 minutes more, stirring occasionally, until nutty and nicely browned. Remove from the heat and let cool for a minute then pour this all over the yoghurt. Spoon the Brussels sprouts mixture all over the top then follow with the chestnut topping and the fried sage. Serve right away.

Roasted Brussels sprouts with cinnamon-butter yoghurt and chestnuts

1 Step 1
1. Preheat the oven to 220C.

2 Step 2

Start with the topping. Heat the oil in a large frying pan over a medium-high heat. Add the onion and cook, stirring occasionally, until lightly coloured and softened, about 6 minutes. Add the spices, chestnuts, maple syrup, 1/8th teaspoon salt and a good grind of pepper and cook for another 3 minutes, stirring all the while, until fragrant and glossy. Set aside to cool. Once cool, stir in the pomegranate seeds.

1½ tbsp	olive oil
1	onion, peeled and finely chopped (180g)
½ tsp	ground cinnamon
½ tsp	ground allspice
120g	chestnuts, ready-peeled and cooked, finely chopped into roughly ½-1cm pieces
1 tbsp	maple syrup
3 tbsp	pomegranate seeds (from ½ pomegranate)

3 Step 3

Line a large baking tray with parchment paper and add the brussel sprouts, 2 tablespoons oil, ¾ teaspoon salt and a generous grind of pepper and mix everything together. Spread the sprouts out and roast for 12 minutes. Add the cavolo nero and another ¼ teaspoon salt, stir to combine then return to the oven for another 10-12 minutes, or until everything is nicely browned and cooked through. As soon as they’re out of the oven, while still warm, stir through the vinegar, maple syrup and parsley.

750g	brussel sprouts, trimmed and halved
2 tbsp	olive oil
3/4 tsp	salt & grind of black pepper
200g	cavolo nero, stems removed and leaves roughly torn (110g)
1/4 tsp	salt
2 tbsp	apple cider vinegar
1½ tsp	maple syrup
10g parsley	finely chopped

4 Step 4

Meanwhile, to a small frying pan add the remaining 2 tablespoons of oil and place over a medium heat. Once hot add the sage leaves and cook for about 4 minutes, stirring often, until deeply green and translucent. Use a slotted spoon to transfer the leaves to a plate lined with absorbent paper. Wipe out the pan, discarding the oil.

2 tbsp olive oil

5g sage leaves, picked
5 Step 5

Add the yoghurt, garlic and ¼ teaspoon salt to a medium bowl and mix to combine. Spread out onto a large serving platter.

250g Greek yoghurt, at room temp

1 garlic clove, peeled and crushed

6 Step 6

Once the Brussels sprouts are ready, make the browned butter. Add the butter and cinnamon to a medium frying over a medium heat. Once melted, cook for 3-4 minutes more, stirring occasionally, until nutty and nicely browned. Remove from the heat and let cool for a minute then pour this all over the yoghurt. Spoon the Brussels sprouts mixture all over the top then follow with the chestnut topping and the fried sage. Serve right away.