Brussel Sprouts with Garlic & Chestnuts
Brussels sprouts, you either love them or you can’t stand the sight of them. They are delicious. Not only are they good for the real Christmas lunch, but they are an absolute must for Boxing Day bubble and squeak. This is one of only two vegetables that I recommend being slightly overcooked, and the other is potatoes. They can be prepared the day before and be ready for cooking.
Ingredients
- 500 g sprouts, tightly closed and brilliant green, trimmed
- 2 whole garlic bulbs
- 2 tbsp mayonnaise
- 350 g vac-packed chestnuts, roughly chopped but not too big
- 2 pinches salt and freshly milled black pepper
Instructions
- Preheat the oven to 200C gas 6.
- Cut the garlic bulbs in half, place them back together and wrap them in foil.
- Pop in the oven or roast in the preheated oven with the roast potatoes until really soft.
- Place the sprouts in a pan and cover with cold water; add a little salt and cook for 8-10 minutes or until half cooked.
- Drain well, place in a baking tray, drizzle with some oil and mix well.
- Cook until slightly coloured.
- Once the garlic is cooked and super soft, remove from the foil and squeeze into a bowl.
- Add the mayonnaise and chestnuts to the sprouts and mix well, then season with salt and pepper.
- Serve piping hot
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Nutrition
167
Calories
5G
Fat
1G
Saturates
0.2G
Sugars
166G
Salt
4G
Protein
28G
Carbs
2G
Fibre
ⓘ UK Government Reference Intakes (RIs).
