It’s currently chestnut season and I wanted to incorporate them into a dish that is both comforting yet filled with ingredients that are not only complementary but full of all sorts of beneficial goodness for the health.
Chestnuts for better brain function
Chestnuts are low in fat, a good source of antioxidants and known to help increase brain function as they are rich in B vitamins (which help to produce red blood cells). I love chestnuts, and my family cooks with them in all kinds of dishes, be it Western or Asian style. I always remember enthusiastically snacking on them at my parent’s place, straight after they had been freshly boiled, and are so deliciously moreish on their own!
Brussels sprouts are nutrient-dense and a good source of protein. As they contain folic acid and manganese, the latter an important nutrient to support brain health.
Miso for gut health
The addition of a touch of red miso paste melds all the ingredients together and is only needed in a small amount as it has fermented for a longer period of time and is on the salty side. Nevertheless, miso is still rich in important minerals and packed with vitamins. As it is a fermented food it contains probiotic qualities that help support healthy gut health.
This cosy, wholesome dish is a great accompaniment to an autumnal, or even festive, meal. The combination of the slightly bitter leafy green sprouts, paired with the slightly sweet, nuttiness of the chestnuts, along with the umami flavours of the miso creates a perfectly delicious match.
Recipe
- 250g shelled chestnuts
- 450g Brussels sprouts (washed, ends chopped off, sliced in half)
- 1.5 tbsp red miso paste
- 3 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tsp light soy sauce
- 2 tbsp water
Method
- Preheat the oven for 30 minutes at 200C
- Boil the chestnuts for 15 minutes, drain, run with cold water, and leave in cold water for a few minutes. Peel then break into half
- In a large baking dish, drizzle the sesame oil, place the sprouts and give it a good shake/ mix
- Combine the miso, soy, rice vinegar, water and thoroughly coat the sprouts
- Roast on the middle shelf for 15 minutes, take out, give it a stir and add the chestnuts
- Roast for another 15 minutes, take out and give it another mix
- Turn down the heat to 160C, roast for 10 more minutes
