Brussels Sprouts are at their best in December and make a delicious side dish to accompany other festive fayre.
The sweet, nutty flavour of chestnuts compliments the slightly sharp
taste of Brussels sprouts. Chestnuts contain less fat than most nuts,
but they are a good source of copper, manganese, potassium, iron,
magnesium,vitamins B1 and B6.
Serves 4
- 500 g/ 1 lb Brussels sprouts
- 12 chestnuts, roasted in shells, then peeled and chopped
- 12 green olives, pitted and chopped
- 2 tsp finely chopped thyme
- ¼ tsp grated nutmeg
- ½ tbsp olive oil
- a little ground black pepper
For the garnish
- 1 tbsp finely chopped parsley
1. Steam Brussels sprouts till almost tender, about 10 minutes.
2. Place in pan with chestnuts, olives, thyme, nutmeg and olive oil.
3. Mix well and heat through gently.
4. Serve hot, garnished with finely chopped parsley.
Penny Rushton DNN RSHom practices at the Hale Clinic.
