Brussel Sprouts and Chestnuts with Thyme
This tasty dish served with brown rice and a hearty salad makes healthy and delicious meal
INGREDIENTS
20 chestnuts, shelled
4 tbsp of extra virgin olive oil
10 oz/210g brussels sprouts
7 oz/210g baby onions(pearl onions)
7 oz/210g baby carrots
1 tsp honey
8 tsp balsamic vinegar
2 sprigs of fresh thyme
salt and fresh ground black pepper
Pierce a small slit in each chestnut skin. Cover with water in a saucepan and boil for 15 minutes. Drain and peel.
Heat the oil in a frying pan and add the Brussels sprouts, onions and carrots. Saute for about 5 minutes. Mix the honey and vinegar and add to the vegetables. Continue cooking for a few minutes, stirring often. Stir in the chestnuts and thyme, cover and cook for a further 15 minutes. Add a few tablespoons of water every once in a while to keep the mixture moist if necessay. Season to taste. Transfer to a heated serving dish and serve.
Serves 4