Vegan Chestnut Sprouts

March 1, 2015

When I was a kid, I hated brussels sprouts and refused to eat them.  Now that I’ve learned to cook, I’ve realized that the reason I hated them was because I had never had them cooked a way that tastes as delicious as this!  A perfect side dish for your vegan holiday feast!


  • 2 Pounds
    Brussel Sprouts
  • 1 Tablespoon
    (heaping) spoonful of vegan butter, plus a little extra
  • 1 Cup
    Coarsely chopped chestnuts
  • 1/2 Teaspoon
  • Freshly Ground Black Pepper


  1. First, bring a large pot of heavily salted water to a rapid boil. Toss in the trimmed sprouts and blanch (meaning you boil them for about 60 seconds and then take them out and immediate submerge them in an ice bath to cool them instantly).

  2. After they have completely cooled, remove the sprouts from the water and pat dry with a paper towel. Cut each sprout in half and place in a bowl with the chestnuts.

  3. In a large saute pan, melt the butter and add the sprouts and chestnuts. Saute until lightly browned and very hot. Season with salt and pepper and serve!

  4. *Note* You can do the last step (saute) right before serving the rest of the meal. The blanched sprouts will hold overnight in the fridge, too!


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