Jewish Cookery | Kosher Recipes | Nutty Brussel Sprouts With Pomegranates

Ingredients

• 450g brussels sprouts, trimmed and halved
• 2 teaspoons apple cider vinegar
• 2 tablespoons maple syrup
• 1/2 tablespoon olive oil
• 50g hazelnuts – roasted and roughly chopped
• 100g skinned chestnut – roughly chopped
• Salt and pepper to taste
• 1 pomegranate – deseeded
• Dressing
• 2 tablespoons date honey (silan)
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 2 tablespoons thyme leaves