• 1 kg Brussels sprouts, outer leaves removed, trimmed and halved
  • 50 g butter
  • 100 g breadcrumbs
  • 200 g cooked chestnuts, finely chopped
  • 28 g pack flat-leaf parsley, chopped


  1. 1

    Cook the Brussels sprouts in a large pan of boiling salted water until just tender. Drain and keep warm in a serving bowl.

  2. 2

    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.


    Get ahead: prepare the sprouts (and make the breadcrumbs, if necessary) the night before.

Nutritional Details

Each serving provides
  • Energy 754kj 180kcal 9%
  • Fat 7.4g 11%
  • Saturates 3.5g 18%
  • Sugars 6.2g 7%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 444kj/106kcal

Each serving provides

12.7g carbohydrate 1.2g fibre 4.2g protein

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