You’ll never look at sprouts the same way again after trying this…
Isn’t it funny how one vegetable can divide a nation at Christmas?!
Whereas Christmas Dinner remains almost everyone’s favourite meal of the year, when it comes to Brussels Sprouts, it would appear you are either a lover or a hater 🙂
I have always loved sprouts (yes I know I’m one of the minority…) and many of my personal trainer clients and boot camp attendees fall into the hater category. This is primarily from childhood memories of being made to eat servings of these bad boys every Christmas, that were often either over-boiled or under-cooked and therefore pretty much tasteless!
My husband also used to eat just one ‘annual sprout,’ just to keep his mum happy!
Fortunately, if you too are not a fan there is a way of making sprouts taste awesome. And it does not involve deep-frying or covering in tonnes of sauce in order to disguise their taste!
This Christmas recipe is not only gluten-free, dairy-free, vegan and paleo-friendly, but also simple, straight-forward, 100% delicious and fully husband and child-proof!
I have enjoyed making it every year, and after tweaking it a few times am now extremely proud to share it with you! Never did I think I’d see the day of my lovely husband having second (and third!) helpings, which was how I knew I was on to a winner!
I love the flavour combination of the sprouts with the sweet chestnuts and shallots, which I think play a vital role in balancing the sprouts natural taste that so many people despise!
Enjoy and I hope these are as big a hit in your house this Christmas as they are in mine! 🙂
- 400g organic Brussels sprouts (washed, bottoms cut off and halved)
- 5 shallots, skins removed and sliced into quarters
- 180g chestnuts* roughly chopped (I use Merchant Gourmet's whole chestnuts, available in most supermarkets)
- 2 tablespoons organic olive oil or rapeseed oil
- Pink Himalayan salt and black pepper to taste
- Preheat oven to 200C (400F)
- Line a baking tin with parchment paper
- Add your sprouts and shallots
- Drizzle the oil over, making sure they are well coated.
- Season with the salt and pepper
- Bake for 20 minutes (shallots will soften and sprouts will start to brown at the edges) before adding the chopped chestnuts, mixing in well
- Bake for a further 5 minutes
- Serve immediately and watch every sprout-hater change their mind!
- *There is also the alternative option of using raw chestnuts, roasting them separately (either in the oven or on an open fire...) and adding them to your roasted sprouts, should you prefer to do this.