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Marmalade-glazed sprouts with chestnuts

• Anna Glover

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Serves 6 - 8

Easy

Prep: 15 mins

Cook: 15 mins

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Give Christmas sprouts an effortless twist with marmalade, chestnuts and thyme. Frying steamed sprouts in butter lends colour and a velvety shine to your veg

Gluten free

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Try our marmalade-glazed sprouts with chestnuts, then discover more ways with marmalade and our best brussels sprouts recipes.

Cultivated in Belgium in the 16th century (hence the name), brussels sprouts are a relative of cabbage, so share a similar flavour profile of slight mustardy, sweet and (some people think) bitter. Often overcooked if boiled, which brings out more of their bitterness, stir-frying or roasting is the best method of cooking. They can also be eaten raw, finely shredded and added to slaws or salads.

Marmalade-glazed sprouts with chestnuts recipe

Ingredients

Nutrition

• 1kg brussels sprouts

  trimmed and halved

• 4 tbsp butter

• 4 tbsp marmalade

• 2 tsp cider vinegar

  or white wine vinegar

• 100g cooked chestnuts

  sliced

• 1 handful of thyme

  leaves picked

Nutrition: per serving

• kcal168
• fat8.3g
• saturates4.4g
• carbs15.7g
• sugars10.3g
• fibre6.5g
• protein4.5g
• salt0.2g

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Method

• step 1

  Steam the sprouts for 5-7 mins, or until they’ve just turned bright green and are slightly tender – they shouldn’t be cooked through at this point, just softened. You can do this ahead of time if you like.

• step 2

  Heat the butter in a large frying pan until foaming. Toss in the sprouts with some seasoning and stir-fry for 5-7 mins, or until they start to pick up some colour and are tender but not mushy. Stir in the marmalade, vinegar and chestnuts. Add a splash of water to create a shiny glaze that coats the sprouts. Scatter in the thyme and give everything a final toss. Serve straightaway.

Our best brussels sprouts recipes

Authors

Anna GloverSenior food editor

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