Roasted sprouts with chestnuts and maple syrup

Lots of people think they don’t like sprouts but it’s simply not true…what they don’t like is the way sprouts are typically cooked! You should never, ever boil sprouts. The trick is to roast them in butter adding chestnuts and maple syrup or honey for extra sweetness. Perfect for Christmas lunch but also at any time when they are in season. This recipe is super simple but also super delicious. Just make sure you cook twice as many sprouts as you think you need as you will find yourself eating half of them before they even make it to the table!


500g Brussels sprouts
A handful of chestnuts, roasted and peeled
1 tablespoon maple syrup or honey
60g butter


Remove the outer skins from the Brussels sprouts and cut in half. Roughly chop the chestnuts.

Melt the butter in a pan and add the Brussels sprouts, turning them regularly. You want them to brown as this adds a delicious taste but be careful not to let them burn. Add the chestnuts and cook for 5 minutes.

Turn into a baking dish and pour over the maple syrup or honey. Season well and pop into a hot oven for a further 10 minutes. Serve with my roast stuffed pumpkin for a delicious vegetarian Christmas lunch.

One Comment Add yours

  1. Hi there! I could have sworn I’ve visited this blog before but after browsing through many of the articles I realized it’s new to me. Anyhow, I’m definitely happy I found it and I’ll be bookmarking it and checking back often!


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