Ottolenghi Sour Sprouts with Chestnut | Vegetarian Christmas Recipe
Ottolenghi's make-ahead festive sprout side dish brings fresh flavours to this classic Christmas vegetable, pairing them with chestnuts and grapes in a sweet and sour sauce.
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Cooking tools:
- Oven
- High-sided roasting tin
- Aluminum foil
- Parchment paper
- Baking sheet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
- Chef's knife
- Cutting board
Ingredients
- 12 small shallots (240g), peeled and left whole (220g)
- 5 garlic cloves, peeled and crushed with the side of a knife
- 250g ready-cooked and peeled chestnuts
- 4 bay leaves
- 1 tbsp maple syrup
- 130ml olive oil
- 90ml Shaoxing rice wine (or pale dry sherry)
- 60ml soy sauce
- 180g red grapes
- 800g Brussels sprouts, trimmed and halved lengthways
- 2 green chillies, finely sliced into rounds
- 2 tbsp rice vinegar
- 1 tsp caster sugar
- 3 tbsp picked parsley leaves
- salt
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