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
WEIGHT CONVERTER
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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