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Brussels sprouts with chestnut and parsley crumbs

  • Serves 8
  • Prep 10 mins
  • Total time 20 mins
5.0/5 rating (2 votes)
Brussels sprouts with chestnut and parsley crumbs

step by step

  • 1Cook the Brussels sprouts in a large pan of boiling salted water until just tender. Drain and keep warm in a serving bowl.
  • 2Melt the butter in a pan, add the breadcrumbs and chestnuts and cook, stirring, until the crumbs are golden. Add the parsley; season and stir. Scatter the mixture over the sprouts. Serve.
  • Recipe by Kate Titford. Recipe photograph by Dan Jones

Get ahead

Prepare the sprouts (and make the breadcrumbs, if necessary) the night before.

You will need

  • 1kg Brussels sprouts, outer leaves removed, trimmed and halved
  • 50g butter
  • 100g breadcrumbs (made from Freefrom white bread for a gluten-free option)
  • 200g cooked chestnuts, finely chopped
  • 1 x 28g pack flat-leaf parsley, chopped
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+ Nutritional Information