Brussels sprouts and chestnuts is a lovely Christmas recipe that’s super festive, especially thanks to the chestnuts. These sprouts are roasted with butter and chestnuts for an extra festive bite – and as you don’t normally eat chestnuts unless it’s Christmas, you can’t help but feel excited by this recipe. The chestnuts are really creamy and nutty and take the sprouts to a whole new level, adding a toasty flavour to the whole dish. You can buy vacuum-packed chestnuts in most big supermarkets, keep a eye out for them in the storecupboard essentials aisle, perhaps not far from the tinned pulses.
- 1kg (2¼lb) sprouts, trimmed
- 50g (1¾oz) butter
- 200g packet whole chestnuts, vacuum packed
- Salt and freshly ground black pepper
Bring a large pan of water to the boil and add sprouts. Bring contents of the pan back to the boil. Simmer the sprouts for 10-15 mins, or until they are just tender. Drain them well.
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, then 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 tip for making Sprouts and chestnuts
Need more ideas for Christmas? Check out our Christmas dinner recipes