Brussels sprouts with chestnut and parsley crumbs
Brussels sprouts with chestnut and parsley crumbsSubscribe to Sainsbury's magazine
- 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
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.