Nutty Roast Brussels Sprouts

Balsamic Brussels Sprouts



  • 30 Brussels sprouts (cut in half with the stems sliced off and soaked in water for 20 minutes)
  • A good drizzle of olive oil
  • A good sprinkle of pepper
  • A good sprinkle of salt
  • A good squeeze of balsamic glaze
  • 15 Shallots (caramelised)
  • 1 cup crushed chestnuts



  • Put all your pre-prepared sprouts in a deep(ish) baking tin and drizzle with olive oil. Sprinkle with salt and pepper, then drizzle with balsamic glaze.

  • Cover with the caramelised shallots. To caramelise, fry the shallots in olive oil until they’re browned (not burnt) and add some brown sugar if they’re not sweet enough for you.
  • Pour over one cup of crushed chestnuts. Put them in the oven and bake at 200℃ (392℉) for 45 minutes.
  • Turn them round with a wooden spoon half way through the bake time.
  • Serve with all the trimmings.
Courtesy of BOSH