Brussels Sprouts with Chestnuts and Pomegranate Seeds

This vibrant and festive dish combines the earthy flavours of Brussels sprouts, the richness of chestnuts, and the bright burst of pomegranate seeds. It's perfect as a side for the big day itself, or we tend to eat as a dinner by itself to take a break from the overindulgence of the period. 

Ingredients (Serves 4–6)

• 500g Brussels sprouts, trimmed and halved
• 150g cooked chestnuts, roughly chopped
• 2 tbsp olive oil or unsalted butter
• 2 cloves garlic, minced
• 1 small shallot, finely chopped (optional)
• Seeds from 1 pomegranate
• 1 tbsp balsamic vinegar (optional, for added depth)
• Salt and freshly ground black pepper, to taste
• Handful of fresh parsley, finely chopped (optional, for garnish)

Method

1. Prepare the Brussels Sprouts

   1. Bring a large pot of salted water to a boil. Blanch the Brussels sprouts for 3–4 minutes until just tender but still bright green. Drain and pat dry with a clean tea towel.

2. Sauté the Sprouts

   1. Heat the olive oil or butter in a large frying pan over medium heat. Add the shallot (if using) and sauté for 2 minutes until softened.
   2. Add the garlic and cook for 1 minute until fragrant.
   3. Increase the heat to medium-high and add the Brussels sprouts, cut-side down. Let them cook undisturbed for 3–4 minutes to develop a golden, slightly crispy edge.
   4. Toss the sprouts and add the chopped chestnuts. Sauté for another 2–3 minutes, stirring occasionally, until the chestnuts are warmed through and the sprouts are tender.

3. Season and Finish

   1. Drizzle with balsamic vinegar, if using, and toss to coat. Season with salt and freshly ground black pepper to taste.

4. Add the Pomegranate Seeds

   1. Remove the pan from the heat and transfer the Brussels sprouts and chestnuts to a serving dish. Scatter generously with pomegranate seeds for a pop of colour and sweetness.

5. Garnish and Serve

   • Sprinkle with fresh parsley, if desired, for an extra touch of freshness. Serve warm as a festive side dish.

This dish pairs wonderfully with roasted vegetables, nut roasts, or your Christmas main course. The mix of textures and flavours makes it a guaranteed crowd-pleaser!