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Brussels Sprouts


Jazz up your sprouts with this quick and tasty recipe. For a meaty extra, try adding RSPCA Assured labelled bacon.

  • 55g butter, softened
  • 1 garlic clove, crushed
  • Grated rind 1 lime
  • Pinch nutmeg
  • 55g ready prepared chestnuts
  • 650g Brussels sprouts, trimmed
  • 1 tbsp sunflower oil
  • 125g RSPCA Assured labelled smoked bacon (optional) 
  • Mix together the butter, garlic, lime rind and nutmeg and beat well. Roughly chop the chestnuts and add into the butter and mix thoroughly.
  • Spoon the butter on to a piece of greaseproof paper and roll into a sausage shape. 
  • Refrigerate until ready to use. You can do this well in advance and freeze it. Just remember to transfer from the freezer to the fridge on Christmas Eve.
  • Par-boil the sprouts in a large pan of boiling salted water for 5 minutes then drain and return to the pan.
  • Heat the oil in a large frying pan or wok and fry off the sprouts until slightly charred.
  • If you're adding bacon, fry this until golden then chop and add to the sprouts.
  • Add a few slices of chestnut butter to the sprout pan and toss gently. Serve with additional slices of chestnut butter.
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