Brussels Sprouts with Caramelised Chestnuts & Cranberries
Cranberries and Brussel sprouts are a perfect match that taste just delicious.
Recipe - Barna - Kavanagh's
Brussels Sprouts with Caramelised Chestnuts & Cranberries
Prep Time10 Minutes
Servings6
Cook Time30 Minutes
Ingredients
110g Dried Cranberries
1 tbsp SuperValu Brown Sugar
1 bag SuperValu Brussels Sprouts
25g SuperValu Butter
75g Chestnuts
Directions
- Place the chestnuts in a saucepan, cover with water, and bring to a boil.
- Allow to cook for 20 minutes until softened. Drain and set aside.
- With a small paring knife, trim the Brussels sprouts by taking off the rough outer leaves. For faster, more even cooking, cut an “X” deep into the stem end of each sprout.
- Bring a pot of salted water to a boil and add the Brussels sprouts. Boil for 6-8 minutes until soft and tender. Strain off the water.
- Meanwhile, in a large pan or wok, melt the butter and quickly fry the chestnuts until they start to caramelize.
- Add in the sugar and cranberries, and continue to cook until the sugar dissolves and the cranberries just start to pop.
- Add the Brussels sprouts and toss them around in the pan, ensuring they are well coated and piping hot.
- Serve immediately.
10 minutes
Prep Time
30 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
SuperValu Cranberries (200 g)
€3.50€17.50/kg
SuperValu Demerara Brown Sugar (500 g)
€0.80€1.60/kg
SuperValu Brussel Sprouts (500 g)
€1.69€3.38/kg
SuperValu Irish Creamery Butter (227 g)
€2.19€9.65/kg
Epicure Italian Chestnuts Cooked & Peeled (200 g)
€3.60€18.00/kg
Directions
- Place the chestnuts in a saucepan, cover with water, and bring to a boil.
- Allow to cook for 20 minutes until softened. Drain and set aside.
- With a small paring knife, trim the Brussels sprouts by taking off the rough outer leaves. For faster, more even cooking, cut an “X” deep into the stem end of each sprout.
- Bring a pot of salted water to a boil and add the Brussels sprouts. Boil for 6-8 minutes until soft and tender. Strain off the water.
- Meanwhile, in a large pan or wok, melt the butter and quickly fry the chestnuts until they start to caramelize.
- Add in the sugar and cranberries, and continue to cook until the sugar dissolves and the cranberries just start to pop.
- Add the Brussels sprouts and toss them around in the pan, ensuring they are well coated and piping hot.
- Serve immediately.