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Sweet and Sour Brussel Sprouts with Chestnuts, Butternut Squash and Grapes

This is an adjusted version of a recipe from Ottolenghi's Flavour. Apart from some ingredient additions and omissions, I have also simplified it technically. It basically involves simple knife prep, whisking a few liquids to pour over the vegetables, and baking for less than an hour.

There is so much going on in terms of flavours and textures here, but they all make absolute sense in a single bite. Think of this as an unexpected mingle of roasted winter vegetables with a touch of early autumn. A warm salad if you like.

Quantities given are for a small baking tray, three generous main portions.

For the sauce, whisk together:

  • Shaoxing Wine (or other sweet wine), 2 tbsp

  • Maple Syrup, 1/2 tbsp

  • Soy Sauce, 1 tbsp

  • Apple Juice (bought), 3/4 cup

  • Mustard with honey, 1 tbsp

In an oiled baking tray, place and mix:

  • Brussel Sprouts, 200 gr, in halfs (or quarters if too big)

  • Chestnuts, cooked, 200 gr, coarsely broken in 2 - 3 smaller pieces

  • Butternut Squash, 200 gr, in bite size pieces

  • Garlic, 4 cloves, cut in about 6 smaller pieces each

  • Bay leaves, 2 pcs

Sprinkle some salt over, not too much as the soy will provide saltiness as well, oil the vegetables well and pour the sauce over. Bake in a preheated oven 190 C for 45 minutes, until vegetables are soft, and sauce has thickened (you can further reduce the sauce over high heat in a small pot for a few minutes, where you can also adjust the flavour if necessary). Finally mix in:

  • Grapes, red, seedless 150 gr

Taste and adjust seasoning (salt).


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