Chestnut & Brussels Sprouts with Tahini Yoghurt

Roasted Brussels sprouts and Chestnuts are served over a creamy tahini yoghurt and finished with toasted almonds, chives and chilli salt. A simple but flavour-packed side dish that's perfect for festive tables, dinner parties or seasonal lunches.

Written by Georgia Hearn
40 minutes Serves 2 Beginner
Chestnut & Brussels Sprouts with Tahini Yoghurt
Ingredients
  • 1 pouch Merchant Gourmet Whole Chestnuts
  • 300g Brussels sprouts, halved
  • Rapeseed oil
  • Sea salt
  • Toasted flaked almonds, to serve
  • Chopped chives, to serve
  • Chilli salt, to serve
  • Tahini Yoghurt
  • 200ml Greek yoghurt or plant-based alternative
  • 2 tbsp tahini
  • Pinch sea salt
  • Splash water, if needed

Shop the recipe

Whole Chestnuts
Whole Chestnuts
180G
  1. Preheat the oven to 180°C.
  2. Place the halved Brussels sprouts on a baking tray with a drizzle of rapeseed oil and a pinch of sea salt. Toss to coat.
  3. Roast for 30 minutes, or until crisp, golden and slightly caramelised.
  4. Meanwhile, roughly chop the Merchant Gourmet Whole Chestnuts.
  5. In a bowl, mix together the yoghurt, tahini and a pinch of salt. Add a splash of water if needed to loosen the mixture.
  6. Spread the tahini yoghurt over a serving platter.
  7. Toss the roasted sprouts and chestnuts together and arrange over the yoghurt.
  8. Finish with the toasted almonds, chopped chives and a sprinkling of chilli salt.

 

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