Caramelised Brussels sprouts with butter beans
Enhance your Christmas dinner Brussels sprouts by serving them with wholesome butter beans and pan-fried chestnuts. Recipe and image courtesy of Romina Callwitz, romylondonuk.com
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves: 4
Ingredients
- 2 tbsp Extra virgin olive oil
- 500g Brussels sprouts (trimmed and halved)
- Salt and black pepper
- 2 2 Cloves garlic (minced)
- 1 tsp Smoked paprika powder
- 1 tbsp Agave syrup
- 1 Splash balsamic vinegar
- 1 x 400g Tin butter beans (drained and rinsed)
- 1 x 400g Tin plum tomatoes
- 100g Roasted chestnuts (chopped)
- ½ lemon (juice)
- 50g Fresh parsley (chopped)
Method
Step 1
Heat the olive oil in a large pan over medium heat. Add the Brussels sprouts, salt and pepper. Cook until the sprouts are slightly tender and their edges lightly caramelised.
Step 2
Add the garlic and smoked paprika and, once fragrant, stir in the agave syrup and balsamic vinegar.
Step 3
Pour in the drained butter beans and plum tomatoes and gently stir to combine. Let the mixture simmer for 5-8 minutes to allow all the flavours to infuse. Season to taste with salt and pepper.
Step 4
In the meantime, pan-fry the chestnuts in a little oil until the edges are lightly crispy. Set aside. Before serving, stir through the lemon juice, garnish with fresh parsley and crispy chestnuts.
