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Maple Glazed Brussels Sprouts And Chestnuts Recipe

This Christmas, even sprouts-haters will love this recipe for delicious maple syrup caramelised brussels sprouts, coupled with chestnuts. You could of course substitute the maple syrup for another vegan liquid sweetener such as agave syrup, coconut nectar or brown rice syrup, but we like maple syrup for its traditional Christmas-y flavour. If you don't have or don't like chestnuts, you could use pre-cooked chickpeas instead, as they are equally chewy and satisfying.

Posted by: michael
On: 05/12/2019

Cuisine

British

Time

15 - 30 mins

Skill Level

Newbie

Serves

Courses etc.

Christmas Recipes
Easter Recipes
Side dishes

You will need

Ingredient	Add
1 kilo Brussel sprouts	Awaiting stock	More products
4 tbsp olive oil		More products
about 250g roasted chestnuts, halved		More products
2 Tbsp maple syrup		More products
sea salt		More products
black pepper	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Blanch the Brussels sprouts in boiling salty water for 10 minutes or until tender. Then, drain them and cut them in half.
Heat the olive oil on medium heat. Add the drained sprouts and the chestnuts and stir-fry for about a minute. Add the maple syrup and mix gently to coat the sprouts and chestnuts. Cook for about 5 more minutes, until the maple syrup starts to caramelise.
Remove from the heat and season with sea salt and black pepper to taste.
Serve with a vegan nut roast or a vegan Christmas main of your choice and gravy, if you wish.