We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Brussels sprouts with chestnut and parsley crumbs
Serves: 8
Prep time: 10 minsTotal time: 
Recipe photograph by Dan Jones
Brussels sprouts with chestnut and parsley crumbs
Serves: 8
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
186Kcal
Fat
8gr
Saturates
4gr
Carbs
24gr
Sugars
6gr
Fibre
9gr
Protein
6gr
Salt
0.4gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 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
Step by step
Get ahead
Prepare the sprouts (and make the breadcrumbs, if necessary) the night before.
-
Cook the Brussels sprouts in a large pan of boiling salted water until just tender. Drain and keep warm in a serving bowl.
-
Melt 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.