Preparation
- Cut Brussels sprouts in half and boil until al dente, about 5-7 minutes, varying with the size of the sprouts.
- Meanwhile, prepare the soy-maple sauce by combining the maple syrup, soy sauce, sriracha, olive oil, garlic powder and pepper, and set aside.
- Drain chestnuts and set aside in a bowl.
- Remove Brussels sprouts from heat, drain and lightly rinse with warm water to reduce cooking time.
- In a pan, heat a drizzle of oil over medium-high heat. Add Brussels sprouts and chestnuts and cook for approximately 3 minutes, until caramelized.
- Then add the minced garlic and cook for another 1 minute. Add the sauce and continue to simmer for 3-4 minutes.
- Serve with pomegranates for a festive touch!
