Description

This Braised Chestnuts, Apples & Brussels Sprouts recipe is a comforting and flavorful dish combining the sweetness of chestnuts and Braeburn apples with the earthiness of Brussels sprouts. Gently cooked with butter, celery, and a hint of lemon and golden caster sugar, this dish offers a perfectly balanced medley of soft, melting textures and vibrant flavors—a perfect side for autumn and winter meals.

Ingredients

Scale

Main Ingredients

50g unsalted butter
400g raw peeled chestnuts (or frozen raw peeled chestnuts, defrosted)
1 celery stick, cut into 1cm (½ inch) 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
1 tsp fine sea salt
2 pinches freshly ground white pepper

Instructions

Prepare Ingredients: Peel raw chestnuts carefully, making a shallow score at the base and removing the shell and inner membrane for a sweet, tender result. Cut the celery into 1cm slices and core and segment the Braeburn apple, leaving the skin on for added texture.
Braise Chestnuts, Celery, and Apple: Heat 50g unsalted butter in a medium saucepan over low heat. Add the peeled chestnuts, celery slices, and apple segments, then cook gently for 4 minutes, allowing the flavors to meld and soften the ingredients slightly.
Add Liquid and Seasonings: Pour in 100ml water or light chicken stock and bring to a gentle boil. Season with 1 teaspoon fine sea salt, 2 pinches of freshly ground white pepper, 2 teaspoons golden caster sugar, and 1 tablespoon lemon juice. Stir to combine and cover the pan.
Simmer Until Tender: Reduce the heat to low so bubbles just break the surface, then cover and cook for 20 to 25 minutes until the chestnuts are soft and melting in texture.
Blanch Brussels Sprouts: While the chestnuts cook, blanch 400g Brussels sprouts in boiling salted water for 6 minutes to partially cook and preserve their vibrant color.
Combine and Sizzle: Drain the Brussels sprouts well, then add them to the saucepan with the braised chestnut and apple mixture. Sizzle together for 5 minutes to heat through and blend flavors.
Serve: Transfer the braised mixture to a serving dish and enjoy this warm, flavorful side dish that balances sweetness with vegetable earthiness beautifully.

Notes

Peeling chestnuts can be time-consuming, but scoring and quickly deep-frying them helps loosen the shells for easier removal.
Using raw chestnuts gives the best flavor and texture compared to pre-cooked or canned varieties.
This dish can be made up to two days in advance: cook the chestnuts and reserve them in the stock, then reheat and add the Brussels sprouts just before serving.
For a vegetarian version, use water or vegetable stock instead of chicken stock.
If using frozen chestnuts, defrost them fully before cooking to ensure even texture.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Side Dish
Method: Stovetop
Cuisine: British

Keywords: braised chestnuts, Brussels sprouts, autumn side dish, apple chestnut recipe, vegetable side, comfort food