A modern winter side dish that combines caramelized Brussels sprouts with the depth of white miso and the sweetness of maple syrup, creamy and slightly spicy horseradish puree based on thick Greek yogurt, along with soft roasted chestnuts and juicy pomegranate seeds. The dish has a contrast of textures: crispy edges of the Brussels sprouts, creamy puree, soft chestnuts, and crunchy nuts. It looks stunning — Brussels sprouts arranged on a white puree, sprinkled with ruby pomegranate seeds and golden pieces of toasted nuts. Perfect as a winter side for roasted meats, fish, or as the star of a vegetarian table.
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Take out all the ingredients, preheat the oven to 200°C (top-bottom, no convection). Prepare a baking tray lined with parchment paper and a large mixing bowl. If you are using raw chestnuts, also prepare a sharp knife for scoring.
If you have raw chestnuts: make a cross cut (about 3-4 mm deep) on the wide end of each chestnut. Arrange the chestnuts on a baking sheet with the skin side up. Bake for 25–30 minutes at 200°C, until the skin cracks open and the inside is soft (check by piercing — it should go in easily). After baking, transfer the hot chestnuts to a bowl and cover tightly with foil for 10 minutes — the steam will make peeling easier. Once they cool enough to handle, carefully peel off the two layers of skin and cut into halves or thick pieces.
Wash the Brussels sprouts under cold water, trim the woody ends, and remove any damaged outer leaves. Cut each Brussels sprout in half lengthwise (you can leave the smaller ones whole). In a large bowl, mix the miso (40 g) with maple syrup (30 g) and 15 g of olive oil — stir until a smooth, thick glaze forms. Add the Brussels sprouts to the bowl and coat them thoroughly in the glaze.
Arrange the glazed Brussels sprouts cut side up on the prepared baking sheet in a single layer (do not overcrowd). Sprinkle 1.5 g of salt evenly. Bake at 200°C for 18–22 minutes, gently turning after 10–12 minutes so they develop golden-brown, slightly charred edges. The Brussels sprouts will be ready when the edges are caramelized and the inside is tender when pierced with a fork.
In a bowl, mix Greek yogurt (200 g) with grated horseradish (50 g). Finely grate the zest of an orange (from 1 orange, about 150 g) using a microplane and add 1/2 teaspoon (about 2 g) of freshly grated zest to the puree, adding 1/2 teaspoon of orange juice (about 5–10 g) if you need to thin the consistency. Season gently with 1 g of salt and 1 g of freshly ground pepper. Taste — the puree should be creamy, with a distinct but pleasantly balanced sharp note of horseradish.
If you are using hazelnuts (50 g, optional): heat a dry pan over medium heat and toast the nuts for 4–6 minutes, shaking the pan occasionally, until the skins begin to crack and the nuts smell fragrant. Transfer to a cutting board, wait until they cool slightly, then rub in a clean cloth to remove some of the skins. Chop coarsely.
Once the Brussels sprouts and chestnuts are ready and the puree is prepared, start assembling. On flat plates, spread 2–3 tablespoons of puree (about 30–40 g per plate) to create an oval or teardrop shape. Arrange the Brussels sprouts on the puree (about 150 g per serving) — cut some in half to show the cross-section. Evenly sprinkle the roasted chestnuts (about 50 g per serving). Top with pomegranate seeds (about 25 g per serving) and chopped hazelnuts, and drizzle a little olive oil (5 g) on top, optionally sprinkling with chili flakes (0.5 g) for a spicy touch. Finally, add fresh orange zest for aroma.
Serve immediately after preparation — Brussels sprouts taste best warm, while the puree is slightly chilled. If you are preparing part of it in advance: the chestnuts can be roasted ahead of time and reheated for 5–7 minutes at 180°C; it is best to roast the Brussels sprouts just before serving to maintain the caramelized skin.
Brussels sprouts, although associated with traditional cuisine, have gained modern popularity thanks to caramelization and combining with elements of Asian cuisine (miso) — the umami of miso perfectly balances the bitterness of Brussels sprouts.
Serve immediately after preparation so that the Brussels sprouts are warm and crispy. Spread the puree in the center and arrange the ingredients asymmetrically for a modern look. Excellent with roasted turkey leg, baked cod, or as part of a winter vegetarian plate.
Store the puree and Brussels sprouts separately in an airtight container in the refrigerator for up to 2 days. Briefly reheat the Brussels sprouts in the oven (180°C, 6–8 minutes) to regain their crispness. The puree should not be heated too much — it's better to use it at room temperature or slightly chilled.
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