• 1 kg Brussels sprouts, trimmed
  • 125 g whole peeled and cooked chestnuts, broken into pieces
  • zest of 1 orange
  • 30 g Parmigiano Reggiano, grated


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Bring a large pan of water to the boil and add the sprouts. Cook for 5 minutes. Drain and leave to cool for a few minutes.

  2. 2

    Spread the sprouts in a roasting tin with the chestnuts. Roast for 15 minutes until golden.

  3. 3

    Remove the roasting tin from the oven. Sprinkle the orange zest and Parmesan over the top, then serve.

Nutritional Details

Each serving provides
  • Energy 440kj 105kcal 5%
  • Fat 3.2g 5%
  • Saturates 1.1g 6%
  • Sugars 4.7g 5%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 306kj/73kcal

Each serving provides

10.0g carbohydrate 6.0g fibre 5.9g protein

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