From our family kitchen
Roasted Brussels with Chestnuts and Pomegranates
Published
Preparation Time: 10 minutes
Cooking Time: 30 - 40 minutes
Serves: 4 - 6
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 500g Brussel sprouts, trimmed
- 150g ready cooked and peeled chestnuts
- 1 tbsp. Lucy Bee Coconut Oil
- 70g pomegranate seed
Method
- Preheat the oven to 180C, 350F, gas mark 4.
- Cut the Brussels into bite-sized pieces and add the Brussels to a baking tray with the chestnuts and Lucy Bee Coconut Oil. Cover with foil and place into the oven and roast for 30 - 40 minutes (toss half way through cooking time).
- Once cooked, place into a serving bowl and top with pomegranate seeds.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story