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Brussels Sprouts With Chestnuts

Brussels Sprouts With Chestnuts

An easy Brussels sprouts recipe, perfect if you're planning your holiday meal: a classic American dish to be served as a side on Thanksgiving or Christmas.

05 November, 2012
Average: 4.3 (6 votes)


Dietary Consideration

Season & Occasion

serves for


total time

0 HR 35 MIN


Brussels sprouts
800 g
400 g cooked, vacuum-packed
Vegetable stock
150 ml
White wine
100 ml
2 - 4 tbsp
Balsamic vinegar
1 - t tbsp


  • Wash and trim the Brussels sprouts and halve lengthwise.
  • Sweat in 1 tbsp butter, then add the stock and wine, put a lid on the pan and cook over a medium heat for about 15-20 minutes, or until cooked.
  • Take the chestnuts out of their packaging, add to the Brussels sprouts after 15-20 minutes and heat with the sprouts for 2 minutes.
  • Add the rest of the butter (or to taste), season with mixed pepper and add balsamic cream to taste.
  • Serve hot as an accompaniment to roast meat.

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