Roasted Brussels sprouts with persimmon and chicory

Name: Roasted Brussels sprouts with persimmon and chicory
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Swiss

In short: Sprouts roasted until the edges are golden and sweet, with persimmon, crunchy Castelfranco chicory and an orange vinaigrette. Toasted pumpkin seeds at the end. Keeps well in a jar.

Serves: 4. 40 minutes.

Cavolini di Bruxelles, Cachi, Cicoria di Castelfranco, Cipolla rossa

Premium recipe: ingredients and method are for subscribers.

Updated on 25 October 2026