- 400 grams of Brussels’ sprouts
- 200 grams cooked chestnuts (you can buy them ready and organic!)
- large sprig of Rosemary (or oregano, thyme, if you prefer)
- one garlic bulb
- 4 tbsp maple syrup
- sea salt
- 1,5 dl warm water
- coconut oil
- baking paper
Start by heating the oven at 180℃, boil 2 liters of salted water and add the garlic bulb. Let boil for 5 minutes, then add the cleaned and halved Brussels’ sprouts. Cook them for 2 minutes, add the chestnuts, cook for 20 seconds more and drain.
Prepare a baking dish with a baking sheet, place the Brussels’ sprouts, chestnuts and garlic gloves (divide the cloves), add the sprig of rosemary, sea salt and black pepper. Add the maple syrup and the warm water. Cover the baking sheet with aluminum foil and place in the oven for 40 minutes. Take of the foil and return to oven for another 10 minutes. Stir the vegetables and serve.
Serve with spicy sweet potato fries.
preparation time: 60 minutes