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Honey-roasted Brussels sprouts and shallots with shaved chestnuts
Serves 4-6 Starters and mains
Ingredients
- 300g shallots, broken into lobes
- 8 garlic cloves, unpeeled but squashed
- 3tbsp clear honey, preferably a scented wildflower variety
- 4 bay leaves
- 500g Brussels sprouts, trimmed
- 75g cooked whole chestnuts
Method
Preheat the oven to 200C/ 180C F/Gas 6. Toss the shallots and garlic with half the honey in a roasting tin, season well and push the bay leaves in among the shallots and garlic. Roast for 15 minutes, turning from time to time.
Toss the sprouts in the remaining honey, season and add to the tin, then roast for another 15 minutes until tender and done to your liking. If they begin to brown too much, cover with foil.
Transfer to a serving dish, removing the bay leaves but leaving the garlic for guests to squeeze over, and finely grate the chestnuts on top to serve.
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