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Roasted Brussels with Chestnuts and Pomegranates

Preparation Time
10 minutes

Cooking Time
30 - 40 minutes

4 - 6

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


  • 500g Brussel sprouts, trimmed
  • 150g ready cooked and peeled chestnuts
  • 1 tbsp. Lucy Bee Coconut Oil
  • 70g pomegranate seeds


  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. 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).
  3. Once cooked, place into a serving bowl and top with pomegranate seeds.

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