Name: Brussels sprouts with chestnuts recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves: 6
Cuisine: British
Ingredients: 500-750g Brussels sprouts; 30g butter; 200g cooked and peeled whole chestnuts; 1-2 level tbsp chopped fresh parsley

Nutrition Per Portion

RDA

Calories

129 Kcal

Fat

6 g

Saturated Fat

3 g

15%

Salt

0.5 g

Salt

0.5 g

By Octavia Lillywhite

published 13 December 2021

Make these extra festive Brussels sprouts with chestnuts in just three easy steps.

This is a simple yet delicious way to cook Brussels sprouts. With just four ingredients; sprouts, butter, parsley, and chestnuts, you've got one mouthwatering side dish to accompany your roast dinner. Unlike our very popular Brussels sprouts recipe, this is suitable for vegetarians. For vegans, swap the butter for coconut oil. This recipe serves six but can easily be doubled to serve larger families.

Ingredients

500-750g Brussels sprouts
30g butter
200g cooked and peeled whole chestnuts
1-2 level tbsp chopped fresh parsley

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Method

Bring a large pan of water to the boil; add the sprouts and cook for about 10 mins, until just tender. Drain well.
Melt the butter in the same pan; add the chestnuts and stir to coat in the butter, then add the sprouts to the pan and mix well.
Stir in parsley just before serving. Serve straight away.

Top tips for making Brussels sprouts with chestnuts

Overcooking is the biggest enemy of Brussels sprouts. Not only does it drain them of their beautiful emerald colour and turn them a depressing beige, it causes them to release the sulphurous smell that put so many people off sprouts in the 1980s. If you want to boil them in advance you can. Cook them for a minute or so less, then run under cold water briefly before you set them aside. When you’re ready, coat them in the hot butter and make sure they’re properly warmed through in the pan.

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Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.