Heat the olive in a large pan over medium heat. Add Brussels sprouts, salt and pepper. Cook until the sprouts are slightly tender and their edges lightly caramelized.

Add the garlic and smoked paprika and once fragrant, stir in the roasted chestnuts, agave syrup and balsamic vinegar.

Pour in the drained butter beans and plum tomatoes and gently stir to combine.

Let the mixture simmer for 5-8 minutes to allow all the flavors to infuse. Season to taste with salt and pepper.

In the meantime, pan-fry the chestnuts in a little oil until the edges are lightly crispy. Set aside.

Before serving, stir through the lemon juice, garnish with fresh parsley and crispy chestnuts.