Dinner

Braised Chestnuts, Apples & Brussels Sprouts Recipe

ByLuna Ryder January 25, 2026January 25, 2026

Introduction

Discover a comforting blend of tender chestnuts, crisp Brussels sprouts, and sweet Braeburn apples in this delightful braised dish. Perfect as a hearty side or a light meal, it brings seasonal flavors together with gentle cooking for a melt-in-the-mouth experience.

The image shows a white bowl filled with halved bright green Brussels sprouts mixed with small pieces of brown walnuts, creating a contrast of green and brown layers. The Brussels sprouts have a smooth outer texture with a slightly glossy finish, while the walnuts appear rough and crunchy. The bowl sits on a light-colored checkered cloth on a white marbled surface, with some whole Brussels sprouts blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

50g unsalted butter
400g raw peeled chestnuts (or frozen raw peeled chestnuts, defrosted)
1 celery stick, cut into 1cm (½ in) slices
1 Braeburn apple (about 100g/4oz), skin on, cored and cut into 8 segments
100ml water (or light chicken stock)
2 tsp golden caster sugar
1 tbsp lemon juice
400g Brussels sprouts

Instructions

Step 1: Heat the butter in a medium saucepan over low heat. Add the chestnuts, celery, and apple, then cook gently for 4 minutes until starting to soften.
Step 2: Pour in the water or chicken stock and bring to a boil. Season with 1 teaspoon fine sea salt, 2 pinches of freshly ground white pepper, the golden caster sugar, and lemon juice. Cover and cook on low heat, just simmering, for 20-25 minutes until chestnuts are soft and melting.
Step 3: While the chestnuts cook, blanch the Brussels sprouts in boiling salted water for 6 minutes, then drain thoroughly.
Step 4: Add the drained Brussels sprouts to the chestnut mixture and cook together for 5 more minutes to combine flavors and heat through.
Step 5: Transfer everything to a serving dish and serve warm.

Tips & Variations

For easier peeling, score the base of raw chestnuts and deep-fry briefly at 180°C for 45 seconds. Peel while still hot using gloves—the steam helps loosen the skin and inner membrane.
Use raw chestnuts when possible for the best flavor and texture, though peeling can take time and patience.
Prepare the chestnuts up to two days ahead; store them in the cooking stock, reheat before adding freshly cooked Brussels sprouts.
Substitute water with light chicken stock for richer taste or use vegetable stock to keep it vegetarian.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in a microwave until warmed through. It’s best to add Brussels sprouts fresh when reheating if possible to maintain their texture.

How to Serve

A close-up view of a white bowl filled with halved bright green Brussels sprouts, mixed with small pieces of light brown and dark brown nuts, creating a colorful contrast. The Brussels sprouts have a smooth, shiny texture and are cut to show their layered interior. The bowl rests on a light-colored cloth on a surface with a white marbled texture. A few whole Brussels sprouts are blurred in the background, adding depth to the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked or canned chestnuts instead of raw?

Yes, you can use pre-cooked or canned chestnuts to save time, but the flavor and texture may be less fresh and slightly softer than with raw chestnuts.

How do I choose the best Brussels sprouts for this dish?

Look for firm, bright green sprouts that are compact and free from blemishes. Smaller sprouts tend to be sweeter and less bitter, which complements the chestnuts and apples well.