Recipe provided by Eve Wachhaus: Deputy Director at Pearlstone

Ingredients

• 1 lb. fresh brussels sprouts, washed
• 2-3 Tbsp. coconut oil
• 2-3 Tbsp. balsamic glaze
• 5 oz. roasted chestnuts
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

Directions

1. Preheat oven to 400 degrees.
2. Trim bottom of brussels sprouts and cut: small ones in half and large ones in quarters.
3. Spread onto a baking sheet and add coconut oil. Massage with hands to ensure that the baking sheet and brussels sprouts are coated.
4. Bake for 20 minutes.
5. Toss brussels sprouts so that more sides get brown and crispy. Bake for an additional 5 minutes or until caramelized.
6. Transfer into serving bowl. Pour in balsamic glaze then mix.
7. Add chestnuts then mix. Pinch off leaves of fresh herbs, add and mix.