Brussel Sprouts Glazed with Chestnuts and Cranberries

In this recipe the brussel sprouts are complemented by a combination of flavours and colours. By partially precooking and refreshing the sprouts , 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.

12 Portions
Prep: 5 minutes
Cook: 10 minutes



  • 1.2 kg small brussel sprouts, bottoms trimmed (larger ones well need a cross cut into the base)
  • 200g cooked chestnuts
  • 50g butter
  • 2 1/2 tbsp caster sugar
  • 100ml reduced vegetable stock
  • 100g cranberries


  1. To Prepare: Cook the brussel sprouts for 3 minutes in a saucepan of boiling water, so that they are partially cooked. Drain and refresh them in plenty of ice cold water, set aside or refigerate until ready to cook.
  2. To Glaze: Melt the butter in a frying pan, add the sugar, stock, chestnuts and brussel sprouts. Cook over a rapid heat, tossing the sprouts and chestnuts regularly, so that they are tender and the stock reduced (around 3 minutes). Stir in the cranberries and cook for a further 2-3 minutes. Serve.