The Best Brussels Sprouts with Chestnuts

A festive side dish that celebrates two seasonal favourites. Tender Brussels sprouts are sautéed with sweet shallots and Whole Chestnuts, then finished with fragrant rosemary or sage. Quick to prepare and packed with flavour, it's the perfect accompaniment to Christmas dinner, Sunday roasts or winter feasts.


Written by Merchant Gourmet
15 minutes Serves 4 Beginner
The Best Brussels Sprouts with Chestnuts
Ingredients
  • 300g Brussels sprouts, trimmed
  • 1 pouch Merchant Gourmet Whole Chestnuts
  • 8 shallots, finely chopped, or 1 small red onion, finely chopped
  • 40g butter or plant-based alternative
  • Few sprigs fresh rosemary or sage leaves
  • Salt and black pepper

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Whole Chestnuts
Whole Chestnuts
180G
  1. Bring a medium saucepan of water to the boil. Blanch the Brussels sprouts for 30 seconds, then drain well.
  2. Melt the butter in a large frying pan over a medium heat.
  3. Add the shallots or red onion and cook for around 2 minutes until softened and lightly golden.
  4. Add the Brussels sprouts, season with salt and pepper and cook for 8 minutes, stirring regularly, until golden and cooked through.
  5. Stir in the Merchant Gourmet Whole Chestnuts and cook for a further 3–4 minutes until heated through.
  6. Transfer to a warm serving dish and finish with the rosemary or sage.

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