Put a delicious twist on your Christmas vegetable sides with these wonderful AGA Festive vegetable recipes by AGA Demonstrator Penny Zako
350g Brussel sprouts – blanched and cut in half
1 tbsp rapeseed oil
100g whole chestnuts
Freshly grated nutmeg
50g chopped toasted hazelnuts
1. Heat the griddle.
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.