Shaved Brussel Sprouts with Currants and Chestnuts

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This elegant vegetarian side dish offers a sophisticated twist on a classic winter vegetable. By finely shaving the Brussels sprouts, you create a delicate texture that beautifully absorbs the flavours of the sweet apple cider and tangy balsamic vinegar. The addition of plump, cider-soaked currants and earthy chestnuts provides a wonderful contrast of textures and a rich, festive depth that complements any main course.

Ideal for a traditional Sunday roast or a special holiday menu, this dish is both nutritious and comforting. The vibrant green sprouts look stunning on the plate, while the balance of sweet and savoury notes ensures it will be a favourite for everyone at the table. For the best results, serve immediately while the chestnuts are warm and buttery.

Ingredients for Shaved Brussel Sprouts with Currants and Chestnuts

70g apple cider
1/2 cup dried currants
675g brussels sprouts, trimmed
2 cucharadas de aceite de oliva
1 7- to 230g jar whole peeled chestnuts, cut into 1/2-inch pieces
80ml butter
1 1 /2 tablespoons balsamic vinegar

How to make Shaved Brussel Sprouts with Currants and Chestnuts

Bring cider to boil in small saucepan. Remove from heat. Add currants; let soak 30 minutes. Using processor fitted with slicing disk, push brussels sprouts through feed tube and slice. DO AHEAD: Can be made 1 day ahead. Cover and chill currant mixture. Wrap brussels sprouts in paper towels, then enclose in resealable plastic bag and chill.

Heat oil in large deep skillet over medium-high heat. Add chestnuts; sauté 2 minutes. Using slotted spoon, transfer to bowl. Add brussels sprouts to skillet; sauté until beginning to wilt, about 3 minutes. Add 120ml water and butter; sauté until most of liquid evaporates and brussels sprouts are tender but still bright green, adding more water by tablespoonfuls if mixture is dry, about 7 minutes. Stir in chestnuts, currant mixture, and vinegar; sauté until heated through, about 2 minutes. Season with salt and pepper. Transfer to bowl.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.