Cook what you grow
Brussels Sprouts with Chestnuts
The roast-dinner classic: sprouts browned cut side down in butter with shallots and chestnuts, then finished under a lid until tender and glazed.
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Ingredients
serves 6From the garden
- 2 lb Brussels sprouts, trimmed and halved through the stem
- 8 oz cooked, peeled chestnuts, broken in half · roast and peel your own, or use the vacuum-packed cooked ones sold from autumn onward
- 2 medium shallots, thinly sliced
- 3 sprigs fresh thyme
From the pantry
- 4 tbsp butter
- ½ cup vegetable stock · chicken stock behaves the same way
- salt · to taste
- black pepper