WELL BEING & OTHER STORIES

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holiday season

Roasted Brussels, Broccoli, Red Grapes and Chestnuts ~ Well Being Book

Well Being Book, Winter, Vegan, Sides, Recipe, Seasonal, Lunch, Gluten free, Dinner, Dairy Free, Autumndanielle coppermanComment

We’ve all hated Brussels sprouts at some point in our lives, and I probably still would if it wasn’t for Hu Kitchen in New York. When I was living in the city a couple of winters ago, I spent a lot of time there in between castings or on my way home from shoots. I didn’t have a kitchen in my apartment so I stocked up on their pre-cooked ingredients most nights, and became addicted to their roasted Brussels sprouts – soft and caramelised on the inside, crispy on the outside. Roasted grapes add a rich, juicy flavour to this dish and bind the other ingredients together in a subtly sweet sauce.

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Components

Serves 4-6

250g Brussels sprouts
250g red grapes
150g chestnuts
4 tbsp extra virgin olive oil or coconut oil
1⁄2 broccoli head, chopped into florets
60g chard or kale, chopped
1 quantity Basic Tahini Dressing (page 135)
Sea salt and freshly ground black pepper

For a creamy version

1 tin coconut milk

Method

Preheat the oven to 180°C / gas mark 4.

Arrange the Brussels sprouts, grapes and chestnuts in a large baking tray, drizzle with 2 tablespoons of the oil and sprinkle with salt. Use a sharp knife to pierce the grapes slightly and then place in the oven and roast for 45 minutes.

Add the broccoli to the baking tray and roast for a further 15–20 minutes. When the broccoli is tender, the grapes are soft and caramelised and the Brussels are beginning to crisp, heat the remaining olive oil in a frying pan and sauté the chard or kale for 10 minutes, until wilted. Stir the chard or kale into the tray, coating them in the juices of the roasted vegetables. Divide the vegetables among individual bowls or transfer to a larger dish if serving as a side. Drizzle with the tahini dressing and enjoy.

+ To make a creamy version, transfer the roasted Brussels, grapes, chestnuts and broccoli into a medium saucepan. Over a low-medium heat, stir in the coconut milk and heat until combined. Alternatively, you could do this in the oven, pouring the coconut milk over the roasted Brussels, grapes, chestnuts and broccoli and returning to the oven to heat through and combine for a further 10-20 minutes, at the same heat.

Enjoy as a warm salad, as a side for Christmas dinner or roasts, or serve with grains or psuedograins.