Here’s how to make it…
Ingredients:
- 400g brussel sprouts
- 200g cooked whole chestnuts
- 4 tbsp maple syrup
- 1 tbsp wholegrain mustard
- 1 tbsp brown miso paste
- 1 tsp garlic powder
- A drizzle of rapeseed oil
- A pinch of sea salt & black pepper
Method:
- Begin by pre-heating the oven to 200 degrees (gas mark 6)
- Line a large tray with baking paper and set to one side
- Add the brussel sprouts and chestnuts to a bowl along with a little rapeseed oil, a pinch of sea salt and a pinch of black pepper. Toss together
- Place the brussel sprouts and chestnuts on the lined baking tray. Put the tray in the pre-heated oven and bake for 20-25 minutes, or until golden brown
- While the brussel sprouts and chestnuts are baking, prepare the miso glaze. Add the maple syrup, miso paste, wholegrain mustard and garlic powder to a bowl along with a splash of water. Stir to combine
- Remove the brussel sprouts and chestnuts from the oven and transfer to the bowl containing the miso glaze
- Stir to combine then serve
This recipe serves 4.
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