The most traditional of side dishes gets a vibrant makeover
The best sprout dishes balance any bitterness in the leaves – in this case with tangy lemon and pomegranate and earthy, toasted hazelnuts.
1kg Brussels sprouts, halved
Zest and juice of 1 lemon
2 handfuls hazelnuts, toasted and roughly chopped
Seeds from 1 pomegranate
1 Preheat oven to 200C/Fan 180C/ 400F. Put the Brussels sprouts in a single layer in a roasting pan; toss with a couple of glugs of oil and season with salt and pepper. Roast in the oven until they soften and begin to turn a light golden brown – about 30 mins, but check and toss after 20.
2 Transfer the sprouts to a large bowl and toss through the lemon juice and zest. Scatter with the pomegranate seeds and hazelnuts. Season with salt, as needed, and serve.
Turn to page 24 of the December issue for more celebratory side dishes, including
Apricot & pistachio sausage in blankets
Balsamic braised red cabbage with smoked pancetta
Carrot & star anise purée
Celeriac & kale gratin
Pear cider & cinnamon cranberry sauce
Roasted Brussels sprouts with toasted hazelnuts, lemon & pomegranate
Roasted potatoes & parsnips with garlic & rosemary
Sourdough bread sauce