Marmalade Whisky Glazed Brussels Sprouts and Chestnuts
Prep 5 mins
Cook Time6 mins
Total 11 mins
Easy
Serves 6
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.
This dish contains the following allergens: Milk/Dairy
Cooking mode
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750g
brussels sprouts, trimmed and halved
70g
good quality butter (or vegan equivalent)
250g
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
200g
pre-packed cooked chestnuts, halved
2 tbsp
whisky (or orange juice)
Sea salt and black pepper, as desired
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
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.
Marmalade Whisky Glazed Brussels Sprouts and Chestnuts
Step 1 of 5
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.
750g
brussels sprouts, trimmed and halved
70g
good quality butter (or vegan equivalent)
250g
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
200g
pre-packed cooked chestnuts, halved
2 tbsp
whisky (or orange juice)
Sea salt and black pepper, as desired
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
Step 2 of 5
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.
750g
brussels sprouts, trimmed and halved
70g
good quality butter (or vegan equivalent)
250g
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
200g
pre-packed cooked chestnuts, halved
2 tbsp
whisky (or orange juice)
Sea salt and black pepper, as desired
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
Step 3 of 5
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.
750g
brussels sprouts, trimmed and halved
70g
good quality butter (or vegan equivalent)
250g
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
200g
pre-packed cooked chestnuts, halved
2 tbsp
whisky (or orange juice)
Sea salt and black pepper, as desired
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
Step 4 of 5
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.
750g
brussels sprouts, trimmed and halved
70g
good quality butter (or vegan equivalent)
250g
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
200g
pre-packed cooked chestnuts, halved
2 tbsp
whisky (or orange juice)
Sea salt and black pepper, as desired
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
Step 5 of 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.
