Serves 6-8
Balsamic Braised Brussels Sprouts with Chestnuts & Pomegranate
I know that Brussels sprouts might not be everyone’s favourite vegetable, but they are such a traditional part of many festive meals. I can’t help wondering if they would enjoy a lot more popularity if they weren’t simply boiled into a soggy, sulphurous mush!
This original recipe is one of the most vibrant ways to cook sprouts I think, and helpfully, it won’t take up any precious oven space.
INGREDIENTS
- 50ml olive oil
- 1kg Brussels sprouts, washed and outer leaves removed and trimmed (and any large sprouts halved)
- Salt and pepper
- 100g cooked chestnuts, roughly chopped if whole
- 1 medium onion, peeled & finely chopped
- 2 cloves garlic, peeled & minced
- 50ml balsamic vinegar
- 150ml chicken or vegetable stock
- 2 tbsp parsley, finely chopped
- ½ pomegranate, seeds removed
STEP-BY-STEP
Heat the olive oil in a large frying or sauté pan over medium-high heat. Add the sprouts, season well with salt and pepper, and sauté, tossing frequently, until lightly browned and softening, about 10 to 12 minutes.
Add the chestnuts, chopped onion and garlic and sauté until fragrant, tossing frequently, for about 5 minutes more.
Increase the heat, then add the balsamic vinegar and stock, and cook, frequently stirring, until the sprouts are glazed and just tender, about 15 minutes; add a dash more stock if needed.
Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley and the pomegranate seeds just before serving.
Chri / Ent / One / V / Ve / Gut / Skin / GF / DF / Si / Au / Wi
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