Brussels sprouts and chestnuts


Perfect sprouts complemented by sweet shallots and chestnuts, cooked the English way.

This recipe emphasises the flavour and texture of the sprouts while making the most of the accompanying shallots and chestnuts.

This recipe contains the following types of ingredient: dairy and honey; plants and fungi.


450 g
brussels sprouts
180 g
200 g
cooked chestnuts
50 g
best butter
30 ml
FAIRTRADE olive oil
to taste
salt and pepper



Remove the outer leaves of each sprout to produce fresh green attractive sprouts.

Skin the shallots and slice into chunks a bit smaller than the smallest sprout.

Chop the chestnuts into pieces roughly half the size of the smallest sprout.


Heat a pan of water (enough to just cover the sprouts) to boiling, add the sprouts, bring back to the boil.

Simmer vigorously for 4 minutes.

Drain, and in the hot pan, toss the sprouts with the butter until all of them are coated. Season generously with salt and pepper, and keep the sprouts warm.

Whilst the sprouts simmer, fry the shallot chunks in the olive oil for 3 to 5 minutes until they just start to brown. Add the chestnut pieces and fry until heated through (1 to 2 minutes).

Add the buttery sprouts and reheat until the butter starts to foam.

Turn out into a warmed serving dish and serve immediately.

To Serve

Serve hot as a side dish.


To add a further dimension of texture and taste, slice up 4 rashers of dry cured salty bacon and pre-cook those to just done before adding the shallots.

At need, replace the shallots with small chunks of chopped onion.