Brussels sprouts with chestnut and sage butter

A short steaming time keeps these beauties tasty, nutrient-packed – and pong-free

Ingredients (Serves 6-8)

  • 50g/2oz cooked chestnuts, peeled
  • 50g/2oz softened butter
  • 2 tbsp chopped fresh sage
  • 700g/11⁄2lb Brussels sprouts, trimmed
  • Salt and freshly ground black pepper


Chop the chestnuts and mix with the softened butter and sage in a bowl. Scrape the mixture onto a large piece of greaseproof paper and shape into a log. Wrap tightly in the paper and place in the fridge until firm.

Just before serving, steam the sprouts, or cook in a large pan of lightly salted boiling water, for 5-8 minutes (try not to cook them for longer than 8 minutes, which is when they start to release their sulphur compounds – in other words, that smell!). Drain.

Cut the chilled butter into slices. Toss the sprouts with 8 of the slices until the butter melts and the sprouts are well coated. Season and pile the sprouts into a dish, arrange the remaining slices of butter on top and serve at once.

Latest comments

Please note, all comments are those of readers and do not represent the opinion of reserves the right to remove comments it considers offensive or not relevant
Please focus on the topic

To send the comment, please type down the text in the captcha: