Sprouts roasted with leeks and chestnuts

Ingredients

500g Brussel sprouts, trimmed and washed

4 garlic cloves

2 leeks, sliced white section only

250g chestnuts, broken into pieces

1 tbsp olive oil

½ lemon zest

10 sage leaves

splash of sherry

pinch of salt and freshly ground black pepper

2 tbsp fresh chopped parsley to garnish

25g grated parmesan (optional)

2 tbsp pomegranate seeds (optional)

Method

Pre-heat the oven 180C.

Mix together al the ingredients together except the parmesan in a baking tray and roast for 40 minutes until the garlic is soft and caramelised.  Finish with fresh chopped parsley.  (optional) Add grated parmesan and pomegranate seeds.

Tips: To save oven space this recipe can be made in a pan on the hob.  Put all the ingredients in, and add a little water and a lid and cook gently for 15 minutes until the sprouts are tender but still firm. Finish with parsley and the parmesan and pomegranate seeds.