Over the next few weeks I’m turning my blog into a vegan foodie blog! Just joking… though, I will post a few new recipes as I’m challenging myself becoming vegan for Veganuary. As you might know already, I have been a a vegetarian for a few years now. But vegetarians eat milk products like cheese, yogurt and butter as well as eggs. Now, I don’t really fancy milk and yogurts but I absolutely love cheese and I can live on cheese, bread and olives. And wine of course. So this is going to be a real challenge for me. I never make New Year’s resolutions, I am more likely to set goals I’d like to achieve instead. So, going vegan for January (hopefully longer though) is one of these goals for 2019.Jump to recipe
Here’s the first vegan recipe for this month: roasted Brussels sprouts with chestnuts in maple syrup glaze – with toasted pistachio nuts and dried cranberries. I made this for Christmas and it was a big hit. I do love Brussel sprouts, but many people loathe them – we all have different tastes. Now this recipe will make a little difference in serving them, as it’s bursting with flavours. Brussels sprouts can be a little boring and tasteless (never overcook them otherwise they would even smell bad) when served on their own but adding a little bit of sweetness to them and the crunchiness of the nuts make them a really posh dish. And colourful. Me thinks, it’s a meal on it’s own, a beautiful, healthy, vegan meal packed with vitamins and protein.
Find the recipe below, hope it will make you to give it a go!
A very yummy - almost a meal on it's own - version to the roasted sprouts. A perfect Christmas trimming!
- 300 gram baby Brussels sprouts washed
- 350 gram frozen chestnuts
- 50 gram whole pistachios unsalted
- 50 gram dried cranberries
- 50 gram maple syrup
- 1 tbsp olive oil
- salt and pepper to taste
Preheat the oven to 180 Celsius. Toss the Brussels sprouts with the maple syrup, the olive oil and a little salt and pepper and place them into a heat proof roasting dish. Roast them for 25 minutes approximately - depending how al dente and roasted do you like them. Set them aside.
Roast the frozen chestnuts too at the same time with the sprouts. These ones need about 30 minutes though and the last 5-7 minutes on grill temperature. Remove them when ready.
Toast the pistachios in a frying pan - be careful, use low heat, and it takes only a few minutes (they burn very easily like any kind of nuts).
Add everything to the same dish, mix the ingredients and put them back into the oven on low temperature to warm them up again. Takes only 2 minutes or so.
Serve it immediately.