Brussels sprouts with chestnuts is a festive side dish that should convert even the most adamant of sprout-haters! Like them or loathe them, sprouts are a staple part of Christmas dinner country-wide. We all associate this little vegetable with the festive season, but there is no reason why they shouldn’t be enjoyed year round. You might be surprised to hear that an 80g serving of sprouts contains 4 times more Vitamin C than an orange! If you’ve been put off by a bad experience with Brussels sprouts in the past, this could be due to the high level of sulforaphane in them, which releases a bad smell when overcooked. Give sprouts a second chance with our recipe for perfectly cooked Brussels.
This recipe really is a classic – it’s tried and tested in our very own kitchen and gets great results every time. Chestnuts add a really nice flavour to the dish and make it extra festive. You really can’t get more festive than sprouts and chestnuts, can you! You’ll find yourself making this Brussels sprouts with chestnuts recipe year after year, it’s such a failsafe, you won’t need any other recipe. Many sprout recipes use bacon or pancetta to add extra flavour, but this recipe works really well for vegetarians too who aren’t able to eat more meaty versions. Whether you’re vegetarian or not, this Brussels sprouts with chestnuts recipe will quickly become a family favourite at Christmas!
- , prepared
- 30g butter
- 200g cooked and peeled whole chestnuts
- 1-2 level tablespoons chopped fresh parsley
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.