Jewelled Brussels & Shallots in Mandarin, Thyme & Garlic

By Nicky Clinch
Dec 13, 2016
Jewelled Brussels & Shallots in Mandarin, Thyme & Garlic
I love love love Brussel Sprouts. They are my all time favourite festive veggie and whenever I see them come into season I can just feel that Christmas is around the corner. This dish is so perfect for all our holiday festive feasts – full of colour, beautiful, fragrant flavours and absolutely delicious. With each mouthful you’ll get a burst of subtle mandarin, thyme, garlic and five spice and it just really works!

Brussels do tend to get a bad name for causing all sorts digestive problems (bloatedness and gas) but in my view if you cook them right and make sure they are properly cooked through and soft, they will be much more easily digestible AND it will make sure their natural sweetness comes out too. This recipe is 100% going to make it on to our family Christmas feast table this year and I really hope you’ll enjoy it too.


540g Brussel Sprouts
500g three colours Shallots (red & white)
150g Walnut Halves
100g Pomegranate Seeds
Fresh Thyme for garnish
Mandarin Garlic & Thyme Infused Oil
80ml Olive Oil
1 Small Mandarin Skin
1 Tbsp Red Peppercorns
2 Juniper Berries
4 Large Garlic Cloves
1 small bunch thyme tied together with string
1 Tbsp Five Spice
Sea Salt

  • Preheat oven to 165 degrees celsius
  • First prep your brussels and shallots – peeling the outer skins and taking off both ends. We will be roasting them both whole in this dish
  • Get all the ingredients for your infused oil into a large roasting dish and mix together well. Put in the oven and roast for 10min or until the oil is nice and bubbling. You will get the most wonderful smells of mandarin, thyme and garlic coming from your ovens and it is heavenly
  • Once done take out of the oven and pour in your brussels and shallots, sprinkle on your five spice and a good couple pinches of fine sea salt and mix everything really well. You want to make sure that every single vegetable is coated and infused with oil, five spice and seasoned with salt
  • Roast in the oven for 30min then take out and mix well then back in the oven for another 10min (Each oven is very different so do have a peep and make sure nothing is burning. It is usual for the outer skins of the brussels to go brown but they shouldn’t be charred and black)
  • Now toast your walnuts in a frying pan on a medium heat (no oil). Make sure you sir them regularly so that nothing catches. You should know they are toasted once their aroma is released. Take them off the heat and out of the pan immediately once they are done so that they do not continue toasting and burn
  • Take your veggies out of the oven once done and add walnuts and pomegranate seeds to the dish plus a drizzle of tamari
  • Mix everything really well, discard the old thyme and add in fresh sprigs of new thyme for freshness, colour and decoration


Serves 4

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