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Roasted Brussels sprouts with cinnamon-butter yoghurt and chestnuts

Crispy roasted brussels sprouts and cavolo nero, sweet-tangy shine
Warm cinnamon-butter yoghurt drapes everything in cozy flavor
Chestnuts and pomegranate pop on top for a festive, savory bite

side dish ⏱ 35 min 280 kcal / portion 22.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source

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Roasted Brussels sprouts with cinnamon-butter yoghurt and chestnuts
v3 · rb0e705f985 20260727Z1751 ½ tsp ground cinnamon 🔥 preheat oven to 220°C 🔥 ⏱ 20 min roast brussels sprouts and cavolo nero at 220°C 🍳 ⏱ 8 min toast chestnut topping in a skillet 🌀 make cinnamon-butter yoghurt by whisking yoghurt, garlic, browned butter, cinnamon, salt, and pepper 🌀 finish brussels sprouts with olive oil, apple cider vinegar, and maple syrup, then season with parsley and sage 🌀 combine roasted brussels sprouts and cavolo nero with chestnut topping ⏳ ⏱ 5 min rest roasted vegetables 🍽 serve roasted vegetables with cinnamon-butter yoghurt Roasted Brussels Sprouts 🥗 750 g brussels sprout 60 ml olive oil 200 g cavolo nero 2 tbsp apple cider vinegar 1½ tsp maple syrup 10 g parsley 5 g sage leaf 180 g onion ½ tsp ground allspice 120 g chestnut 3 tbsp pomegranate seed 250 g greek yoghurt 1 piece garlic clove 35 g unsalted butter fine sea salt to taste black pepper to taste brussels sprout, olive oil, cavolo nero apple cider vinegar, maple syrup, parsley, sage leaf onion, ground allspice, chestnut, pomegranate seed
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Preparation steps

  1. preheat oven to 220°C
  2. roast brussels sprouts and cavolo nero at 220°C for 20 min
  3. toast chestnut topping in a skillet for 8 min
  4. make cinnamon-butter yoghurt by whisking yoghurt, garlic, browned butter, cinnamon, salt, and pepper
  5. finish brussels sprouts with olive oil, apple cider vinegar, and maple syrup, then season with parsley and sage
  6. combine roasted brussels sprouts and cavolo nero with chestnut topping
  7. rest roasted vegetables for 5 min
  8. serve roasted vegetables with cinnamon-butter yoghurt

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