Roasted Brussels Sprouts With Cinnamon-Butter Yogurt and Chestnuts
This festive side would make a wonderful addition to your Thanksgiving table, but would be equally great with a Sunday roast, alongside a whole, roasted chicken or some baked pumpkin. Get ahead by making (and refrigerating) the chestnut topping and garlic yogurt the day before, then bringing them back up to room temperature while the brussels sprouts roast. Be sure to leave the preparation of your browned butter to just before serving, though, as it will solidify as it sits.
- Total:
- Serves: 4 persons
Ingredients
- 1 ½tablespoons 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
- 1 ½pounds 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
- 1 ½teaspoons maple syrup
- ¼cup loosely packed fresh sage leaves
- 1cup Greek yogurt, at room temperature
- 1garlic clove, minced
- Fine sea salt
- 2 ½tablespoons unsalted butter
- ⅛teaspoon ground cinnamon
Instructions
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, 1/8 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, 3/4 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 1/4 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 1/4 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.