Marmalade Whisky Glazed Brussels Sprouts and Chestnuts
These Marmalade Whisky Glazed Brussels Sprouts and Chestnuts are the perfect Christmas side. Suitable for vegans, vegetarians and those on a gluten-free diet.
TIP: Not a whisky fan? Sub for Cointreau or spiced rum.
- Contains Dairy
Ingredients
- 26oz brussels sprouts, trimmed and halved
- 2oz good quality butter (or vegan equivalent)
- 8oz thin or thick cut marmalade
- 1 orange, juice and zest, divided
- 2 tbsp rosemary leaves, finely chopped, divided
- 2 tbsp thyme leaves, finely chopped, divided
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar or white wine vinegar
- 7oz pre-packed cooked chestnuts, halved
- 2 tbsp whisky (or orange juice)
- Sea salt and black pepper, as desired
Instructions
Step 1
Place prepared brussels sprouts into large saucepan and cover with an inch of freshly boiled water. Place a lid on top and steam for 1 minute, or until bright green.
Step 2
Place the wok over a medium-high heat and add the butter, heating until foaming. Add the sprouts and fry for 5 minutes until a little golden but still firm and tender.
Step 3
Whilst the sprouts are cooking add to a saucepan the marmalade, orange juice, half the chopped herbs, lemon juice and vinegar and place over a low-medium heat. Bring to a low boil until reduced (about 5 minutes) then remove from heat. The mixture should be thick and tacky.
Step 4
Once the sprouts are ready stir in the chestnuts and cook for a further minute. Pour over the marmalade glaze and briefly cook until warmed through and evenly coated.
Step 5
Stir in the whisky (or orange juice), orange zest, and remaining herbs until combined. Season with salt and pepper if desired and serve immediately.