These Sprouts are so simple and easy to make using just 5 ingredients (not counting the oil and seasoning). The sweet lemon and cranberries flavours along with the savoury sprouts and chestnuts go so well together.
I can eat them on their own straight from the baking tray until they're all gone if I'm not careful! They are a lovely addition to any roast dinner, and will suit most diets as it is gluten-free and vegan. Happy days.
15 Brussel Sprouts, peeled, trimmed and halved
1 tsp of olive oil, plus more for drizzling
1 tsp of Thyme
Pinch of Sea Salt to taste
The zest of one lemon
60g of pre-cooked Chestnuts
30g of dried Cranberries
Put the Sprouts in a baking tray and toss with the oil, salt, pepper and lemon rind. Bake for 15 minutes, turning them over halfway through.
Add the chestnuts and mix well. Bake for a further 10 minutes, again turning them over halfway through.
Stir in the cranberries and transfer to a serving dish. Lastly, drizzle over some olive oil and serve.