Brussels sprouts with chestnut and parsley crumbs
Prep time: 10 minsTotal time: 
Brussels sprouts with chestnut and parsley crumbs
Prep time: 10 minsTotal time: 
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
Prepare the sprouts (and make the breadcrumbs, if necessary) the night before.
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Cook the Brussels sprouts in a large pan of boiling salted water until just tender. Drain and keep warm in a serving bowl.
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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.
