Brussels sprouts with chestnuts and orange herb butter
- Published: 30 Nov 05
- Updated: 18 Mar 24
Banish soggy sprouts from your memory forever with this simple and flavoursome brussels sprouts recipe with chestnuts and orange herb butter.
Or, this year, how about trying your sprouts with crispy bacon?
Ingredients
- 40g unsalted butter, softened
- Finely grated zest of ½ orange
- Small handful of fresh flatleaf parsley, finely chopped
- 1kg fresh Brussels sprouts
- 200g pack cooked and peeled whole chestnuts, roughly chopped
Method
- Make the orange butter. Put the butter, zest and parsley in a bowl, season, and beat until smooth. Wrap in greaseproof paper and chill for 15 minutes.
- Wash the sprouts in salted water. Drain, rinse, and discard any damaged leaves. Bring a large pan of water to the boil, add the sprouts and blanch for 3-4 minutes. Drain and plunge into cold water. Repeat, until cool, then drain and set aside.
- Just before serving, melt half the orange butter in a frying pan over a medium-high heat. Add the sprouts and chestnuts and cook, stirring, for 2-3 minutes, until tender. Season and put in a serving dish. Dot the rest of the butter over the top to serve.
- Recipe from December 2005 Issue
Nutrition
- Calories
- 133kcals
- Fat
- 6.6g (3.1g saturated)
- Protein
- 5g
- Carbohydrates
- 14.4g (5.7g sugar)
- Salt
- 0.1g
delicious. tips
To freeze: Make the orange butter and wrap in cling film. Freeze for up to 1 month. Defrost in the fridge for 24 hours, then complete the recipe.
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