Sprouts with Chestnuts & Toasted Hazelnuts

Put a delicious twist on your Christmas vegetable sides with these wonderful AGA Festive vegetable recipes by AGA Demonstrator Penny Zako 

Sprouts with Chestnuts & Toasted Hazelnuts

350g Brussel sprouts – blanched and cut in half

1 tbsp rapeseed oil 

100g whole chestnuts

Freshly grated nutmeg


50g chopped toasted hazelnuts

1. Heat a griddle - the AGA Cast-Iron Griddle is ideal. 

2. In a bowl, massage the sprout halves in the oil.

3. Cook the sprouts cut side down in the griddle for 2-3 minutes, until they start to brown.

4. Next add the chestnuts and nutmeg, continue to cook until warmed through and then transfer to a dish, season and sprinkle with the toasted hazelnuts before serving.