Roasted Brussels Sprouts With Cinnamon-Butter Yogurt and Chestnuts
Published Nov. 20, 2022
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½tablespoons olive oil
- 1yellow onion, finely chopped
- ¾cup peeled cooked chestnuts (4 ounces), finely chopped
- 1tablespoon maple syrup
- ½teaspoon ground cinnamon
- ½teaspoon ground allspice
- Kosher salt and freshly ground black pepper
- 3tablespoons pomegranate seeds
- 1½pounds brussels sprouts, trimmed and halved
- 4tablespoons olive oil
- Kosher salt and freshly ground black pepper
- ½pound Tuscan kale, stems removed and leaves roughly torn
- 3tablespoons finely chopped fresh parsley
- 2tablespoons apple cider vinegar
- 1½teaspoons maple syrup
- ¼cup loosely packed fresh sage leaves
- 1cup Greek yogurt, at room temperature
- 1garlic clove, minced
- Fine sea salt
- 2½tablespoons unsalted butter
- ⅛teaspoon ground cinnamon
For the Chestnut Topping
For the Brussels Sprouts
For the Cinnamon Butter Yogurt
Nutritional analysis per serving (6 servings)
343 calories; 22 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 10 grams protein; 657 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 450 degrees.
- Step 2
Start with the topping: Heat the oil in a large skillet over medium-high. Add the onion and cook, stirring occasionally, until lightly browned and softened, about 6 minutes. Add the chestnuts, maple syrup, cinnamon, allspice, ⅛ teaspoon salt and a good grind of pepper and cook for another 3 minutes, stirring all the while, until fragrant and glossy. Set aside to cool. Once the chestnuts are cooled, stir in the pomegranate seeds.
- Step 3
Prepare the brussels sprouts: Line a large sheet pan with parchment paper and add the brussels sprouts, 2 tablespoons oil, ¾ teaspoon salt and a generous grind of pepper; mix everything together. Spread the sprouts out and roast for 12 minutes. Add the kale and another ¼ teaspoon salt, stir to combine then return to the oven for another 10 to 12 minutes, until everything is nicely browned and cooked through. As soon as the brussels sprouts mixture is out of the oven, stir in the parsley, vinegar and maple syrup.
- Step 4
While the brussels sprouts roast, add the remaining 2 tablespoons oil to a small skillet and place over a medium heat. Once hot, add the sage leaves and cook for 2 to 4 minutes, stirring often, until deeply green. Use a slotted spoon to transfer the leaves to a plate lined with paper towels. Wipe out the pan, discarding the oil.
- Step 5
Prepare the yogurt: Add the yogurt, garlic and ¼ teaspoon salt to a medium bowl and mix to combine. Spread out onto a large serving platter.
- Step 6
Once the brussels sprouts mixture has been roasted and seasoned, make the browned butter: Add the butter and cinnamon to the small skillet and heat over medium. Once melted, cook for 3 to 4 minutes more, stirring occasionally, until nutty and nicely browned. Remove from the heat and let cool for 1 minute, then pour it over the yogurt. Spoon the brussels sprouts mixture all over the top, then top with the chestnut mixture and the fried sage leaves. Serve right away.
Private Notes
Comments
This is a lot of work with many steps and ingredients. Unless you can assign somebody to prepare this single dish, there’s absolutely no way it would make it to a Thanksgiving table since it can’t be prepared in advance, at least as I read the recipe. I find it much simpler to halve and roast the brussels sprouts in olive oil and lightly dress with salt, pepper, hot honey or maple syrup and Aleppo pepper, and a squeeze of lemon or balsamic. Easily prepped and thrown together at the last minute.
We thought this was fabulous! Used Trader Joe cooked, vacuum packed organic chestnuts. The dish looked so festive, all red and green. The pomegranate seeds are a must, as they look like jewels and pop into bursts of sweet juice. Crispy fried sage leaves are also a great touch--I fried in butter and poured over at the end. Quite filling, as chestnuts have meaty texture, but not heavy.
I love Reem Assil's cookbook "Arabiyya," in which savory dishes often incorporate cinnamon and cardamon, among other spices. Give it a chance!
Honestly, love Yotam Ottolenghi and his recipes more than any other current writer. However. This is over-done. There is a great simple roasted brussels sprouts with maple listed here in NYT that retains the vegetable's taste and is far superior.
Forget making this for Thanksgiving if you make a traditional meal... there are already way too many different foods put on that spread. We would never eat like that on a typical day or even for Sunday dinner. If you are like me, I make a prime rib. This would be great with that. This dish could also be a star player on a night with a simple roast chicken or even just with a simple salad for a vegetarian night.
I made this for Thanksgiving tonight. The overall effect was really lovely. I agree with others that there are a lot of moving parts to focus on in order to get this on the Thanksgiving table along with all the other dishes. I think I would enjoy making this as more of a vegetarian centerpiece instead of a side in a larger meal. That way I could give it my undivided attention! I also think this would be great with kale and broccoli, lose the Brussels another option.