Brussels Sprouts with Chestnuts and Honey

This is a quick and easy way of preparing sprouts and makes a great accompaniment to roast turkey or goose. By partially precooking and refreshing them, you help to retain their greenness and flavour. They can be prepared to this stage 1-2 days in advance and stored in a sealed container in the refrigerator.

Prep: 10 minutes
Cook: 10 minutes


Brussels Sprouts

  • 400-500g Brussels sprouts, bottoms trimmed and halved
  • 50 g butter
  • 120g vacuum packed cooked and peeled chestnuts
  • 1 tbsp honey


  1. To Prepare: Bring some water to boil in a saucepan. Place the Brussels sprouts in the saucepan and simmer for 2 minutes. Remove the sprouts from the saucepan and refresh in bowl with water and ice. Drain them and refrigerate until ready to finish and serve.
  2. To Serve: Melt the butter and honey in a pan in a pan over a moderate to high heat. When the butter is hot add the Brussels sprouts and cook for a couple of minutes. Then add the chestnuts and cook for a further 1-2 minutes so that the sprouts or heated through. Serve