Brussels sprouts, balsamic vinegar with chestnuts, pomegranate and sesame seeds

I love brussel sprouts, but they have a bad reputation, likely due to over cooking…?  

This recipe is a winner every time, and can make xmas dinner feel a bit more interesting, whether you are having a traditional dinner or a version that suits your needs.

I have included a few added extras to boost your mineral intake using SeaSpoon seasoning and sesame seeds. These add minerals calcium, magnesium, potassium and iodine and add a lovely depth of flavour too.

6-8 Servings

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

3 cloves garlic, crushed and chopped

50ml balsamic vinegar (you can use red wine too)

150ml chicken bone broth or vegetable stock

½ pomegranate, seeds removed 

Toasted sesame seeds, 1 teaspoon

SeaSpoon seasoning, 1 teaspoon

How to:

Heat the olive oil in a large frying or sauté pan over medium-high heat. 

Add the sprouts, season with salt and pepper and SeaSpoon seating, don’t be shy, 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.

Get the pan really hot and then add the balsamic vinegar and stock, and cook for about another 15mins,  remember to keep stirring until the sprouts are glazed and just tender; add a splash more stock if it gets a bit dry.  Over cooking them will spoil the flavour, don’t be tempted to keep going.

To serve, sprinkle the pomegranate seeds just before serving and some toasted sesame seeds too if you fancy.   Hope you love it as much as me.  I am inspired by recipe books, what is your ultimate xmas recipe?