Brussels sprouts roasted with chestnuts and leeks
- Details
- By Jo Ingleby of Demuths, Bath
In a large roasting dish, mix the Brussels sprouts, chopped leek, garlic cloves and cooked chestnuts.
Drizzle with olive oil, zest and juice of half a lemon and a generous pinch of salt and pepper.
Roast in a hot oven for 30 minutes until the sprouts and leeks are tender, the garlic soft and caramelised.
Finish with fresh chopped herbs.