Brussels Sprouts and Chestnuts with Orange Zest

Brussels Sprouts were always one of my favourite elements of Christmas dinner but they were always served plain and steamed when I was a child. Then, when I lived in The Netherlands, where they are eaten all year round, I discovered lots of interesting ways to prepare them. The Dutch and Belgians tend to saute their sprouts so that they caramelise and pair them with strong flavours such as bacon and often chestnuts.

Brussels sprouts are basically a miniature sub-species of the common cabbage. They have a more delicate flavor and tender young leaves. Like cabbage, Brussel sprouts are low in calories and high in fiber. They are also a good source of Vitamins C and contain an amazing 250% of our daily needs of Vitamin K (potassium). Since Vitamin K is used by the body to help clot blood, people on blood-thinning medication are advised not to over indulge in the humble sprout.

Brussels Sprouts and Chestnuts with Orange Zest

Ingredients

• Sprouts, peeled and trimmed

• Cooked chestnuts

• Zest of an orange

• Lug of olive oil

• Salt and Pepper

Method

• Par-boil the sprouts for 5 minutes in salted water.

• Transfer to a roasting pan, toss with chestnuts and olive oil.

• Roast for 10 minutes at 180C.

• Transfer to a serving dish, add the zest, and season to taste.