Buttery Brussels Sprouts & Chestnuts

I am delighted to have partnered up with Waitrose this festive season to celebrate the delicious food and wonderful folks that have shaped all of our Christmases past, present and future. Normally, veggies are the backing vocalists to the meaty lead singer, but in our house, the veggies have been lovingly tweaked over the years to the point where they completely steal the show – even for devout carnivores.

Key Details

  • Serves: 6
  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Difficulty: Moderate


  • 1kg brussels sprouts
  • 180g cooked chestnuts (vac packed)
  • pinch of salt
  • pinch of pepper
  • generous knob of butter
  • zest of half a lemon
  • 1tsp fresh lemon thyme (optional)


The laborious part –  trust me though, it’s totally worth it – finely shred all your sprouts. Take off any particularly sad looking outer layers and slice as finely as you can into lovely shavings.

Now, remove your chestnuts from the pack and break them up in your hands – don’t worry about getting them regular, rough and ready is best here.

Pop your butter in a frying pan on a medium-high heat. Once beginning to foam, throw in your chestnuts and lemon thyme, getting them all coated in that lovely browning butter. Leave to fry for a couple of minutes.

Now, throw in your shredded sprouts, salt and pepper, tossing until well incorporated with the chestnuts and lemon thyme, turn your heat down to a medium and let the Brussels cook down, stirring occasionally – you want some bits to caramelise, so don’t stir constantly.

To finish, throw in another knob of butter and grate in the lemon zest, stirring it altogether and serve. This can also be prepared ahead of time and warmed through either in the pan or microwave just before serving (add the lemon zest after you’ve warmed it up).

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