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Honey-roasted Brussels sprouts and shallots with shaved chestnuts
Serves 4-6 Starters and mains
Ingredients
- 300g shallots, peeled and broken into lobes
- 8 garlic cloves, unpeeled but squashed
- 3tbsp clear honey – choose a good scented wildflower variety
- 4 bay leaves
- 500g Brussels sprouts, trimmed
- 75g cooked whole chestnuts
Method
Set the oven to 200C/400F/Gas 6. Toss the shallots and garlic cloves with about half the honey in the roasting tin and season well. Push the bay leaves in among the garlic and shallots. Roast for 15 minutes, turning from time to time.
Toss the sprouts in the rest of the honey and season. Add to the tin and roast for another 15 minutes until tender and done to your liking. If browning too much, cover with foil.
When cooked and ready to serve, place in a serving dish and finely grate over the chestnuts.
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