Some chopped crispy bacon or dried cranberries would be a welcome addition to this dish.  You could also substitute chestnuts for pecans.

Serve 4 as a side. Prep 5 mins. Cook 15 mins.

 

Ingredients

500g Brussel sprouts

100g cooked chestnuts

50g butter

Small bunch of sage

 

Method:

• Trim the sprouts. Keep the small ones whole and cut any large ones in half.
• Boil or steam them for 4 minutes, until just cooked. Drain and keep to one side.
• Coarsely chop the chestnuts. Add them to a frying pan with a little oil and half the butter. Fry them over a medium heat for 5 minutes, until starting to brown.
• Roughly tear 6-8 large sage leaves and add them to the pan with the remaining butter. Cook for 1 minute before adding the sprouts.
• Turn up the heat and sauté everything together for a few minutes, until the sprouts have warmed through.
• Serve immediately