Go Back

Brussels with Chestnuts & Sage

Servings: 4


  • 450 g Organic Brussels sprouts
  • 150 g Precooked Chestnuts – halved
  • 6 organic shallots
  • 3 Sage Leaves
  • Organic Rapeseed Oil
  • salt and pepper


  • Put a medium sized pan of water on to boil, add half a table spoon of sea salt.
  • Once boiling add the Brussels sprouts for a minute then drained them into a bowl of ice cold water.
  • Heat the rapeseed oil in a large frying pan, cut the shallots into slices and and sauté in the pan until golden with the sage leaves.
  • Then add the Brussels sprouts, season the pan with salt and pepper, lowering the heat cook for 6-8 minutes to almost fully cook the sprouts, stirring to prevent catching (add a splash of water if you’re concerned about the shallots burning).
  • Then add the chestnuts and continue cooking until the chestnuts are piping hot and serve in a warmed dish.


Making ahead? The Brussels sprouts can be balanced two days head.

By Francesca Klottrup, Natural Chef Course Leader.