Fried Brussels sprouts with chestnuts recipe

(17 ratings)

Brussels sprouts and chestnuts is a lovely Christmas recipe that's super festive, especially thanks to the chestnuts

  • healthy
Preparation Time10 mins
Cooking Time20 mins
Total Time30 mins
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories128 Kcal6%
Fat6 g9%
Saturated Fat3.5 g18%

Jewel-green sprouts are par-boiled and tossed in garlicky butter with soft, doughy chestnuts in this fried Brussels sprouts with chestnuts recipe.

These fried Brussels sprouts are the perfect side dish over the Christmas feasting season - either alongside the turkey or with the ham or other big roasts. And, unlike this Brussels sprouts recipe, it’s vegetarian. In fact, if you swap out the butter for a plant-based spread, it’s vegan. Sprouts are so good for you - a normal 80g serving contains more vitamin C than an orange. Now frying them in butter might reduce the healthiness somewhat, but sometimes we’ll try anything to win people over to the sprout lover army - and this recipe does just that.


  • 1kg (2¼lb) sprouts, trimmed
  • 50g (1¾oz) butter
  • 200g packet whole chestnuts, vacuum packed
  • Salt and freshly ground black pepper




  1. Bring a large pan of water to the boil and add the sprouts. Simmer the sprouts for 10-15 mins, or until they are just tender. Drain them well.
  2. Melt the butter in the hot pan that the sprouts were cooked in. Add the chestnuts and cook for 1-2 mins, turning them occasionally in the butter.
  3. Return the sprouts to the pan and cook for a further 1-2 mins, turning them well to coat them in the butter. Season the sprouts to taste. Keep them warm until ready to serve.

Top tips for making fried Brussels sprouts with chestnuts

Don’t over trim your sprouts - you only need to take a little off the stem and remove the outer leaves if they are yellow, wilted, or insect-damaged. Once trimmed, give them a good rinse in cold water to wash off any bugs.

You might also like...

How to cook Brussels sprouts

Brussels sprouts with bacon

Sautéed Brussels sprouts

Octavia Lillywhite
Food and Lifestyle Writer

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.