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Pan-fried brussels sprouts with sage, brown butter and grated chestnuts

  • Easy

These butter coated brussels sprouts are bursting with flavour and make the perfect addition to your Christmas feast.

Christmas dinner brussels sprouts

Pan-frying the sprouts over a high heat caramelises the natural sugars in these tiny little brassica.

Christmas gammon curing guide (Photo by: Rawpixel via Getty Images)

With no sogginess from boiling, sprouts have never tasted so good. Brown butter is magic on almost everything, especially here with the chestnuts and sprouts.

Here’s the easy recipe for butter coasted brussels sprouts.

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Ingredients

  • Brussels sprouts 600g
  • Shelled chestnuts 75g, roasted or use the vacuumed-packed variety
  • Fresh sage leaves 6
  • butter 50g
  • Juice of a lemon
  • Vegetable or sunflower oil
  • Salt and pepper to taste

Method

  • Step 1

    Prepare the sprouts by chopping off the bottom, removing any tired outer leaves and cutting each sprout in half vertically.

  • Step 2

    Make the brown butter by adding the butter to a small pan over a high heat. Heat the butter until sediments begin to fall away from the molten butter. Stir continuously, scraping at the bottom of the pan; you want the sediments to be nut brown, not blackened. When they are brown, add the sage leaves and the lemon juice and stir well – it will bubble up – and set to one side off the heat.

  • Step 3

    Get a large frying pan or wok very hot over a high heat. Add the cooking oil and then add the prepared sprouts. Cook over a fierce heat for a minute or two for the sprouts to caramelise and colour in a few places. Add salt and pepper to taste. Reduce the heat, shaking the sprouts from time to time, and cook until softened to your liking. 2-3 minutes should do it.

  • Step 4

    Remove from the heat, add the sprouts to a warmed serving dish, spoon over the sage brown butter and coarsely grate the chestnuts over it all. Serve immediately.

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