Sticky Brussels Sprouts with Ale Chutney, Chestnuts and Bacon
500g Brussels sprouts, trimmed
100g cooked chestnuts, chopped
Drizzle olive oil
Salt and pepper, to season
Heat your oven to 400°F/200°C/Gas Mark 6.
Place the sprouts, bacon and chestnuts in a roasting tin. Drizzle with oil and season with salt and pepper.
Roast for 20 minutes until the Brussels sprouts begin to char and caramelise slightly. Remove from the oven.
Add The Cherry Tree Real Ale Chutney and mix through all of the sprouts, bacon and chestnuts.
Place it back in the oven and roast for a further 10 minutes so that the chutney sticks to the sprouts.
Serve alongside your Christmas dinner – if you’re feeling extra brave why not try my Turkey Wellington?! Enjoy!
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