Try our marmalade-glazed sprouts with chestnuts, then discover more ways with marmalade and our best brussels sprouts recipes.

Cultivated in Belgium in the 16th century (hence the name), brussels sprouts are a relative of cabbage, so share a similar flavour profile of slight mustardy, sweet and (some people think) bitter. Often overcooked if boiled, which brings out more of their bitterness, stir-frying or roasting is the best method of cooking. They can also be eaten raw, finely shredded and added to slaws or salads.

Marmalade-glazed sprouts with chestnuts recipe


  • 1kg brussels sprouts, trimmed and halved
  • 4 tbsp butter
  • 4 tbsp marmalade
  • 2 tsp cider vinegar or white wine vinegar
  • 100g cooked chestnuts, sliced
  • 1 handful of thyme, leaves picked


  • STEP 1

    Steam the sprouts for 5-7 mins, or until they’ve just turned bright green and are slightly tender – they shouldn’t be cooked through at this point, just softened. You can do this ahead of time if you like.

  • STEP 2

    Heat the butter in a large frying pan until foaming. Toss in the sprouts with some seasoning and stir-fry for 5-7 mins, or until they start to pick up some colour and are tender but not mushy. Stir in the marmalade, vinegar and chestnuts. Add a splash of water to create a shiny glaze that coats the sprouts. Scatter in the thyme and give everything a final toss. Serve straightaway.


Anna Glover profile
Anna GloverSenior food editor

Alternative ways with marmalade


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