Easy & Expert Recipes For Brussels Sprouts With Chestnuts
Chestnut Brussels Sprouts Two Ways — Beginner and Expert
Foie gras, crown roast, and fruitcake might dominate the holiday table, but that doesn't mean there isn't a place for dishes that are both festive and healthy. For a wholesome side dish, serve chestnuts, a classic Winter crop and Christmas favorite, tossed alongside brussel sprouts.
Chestnuts contain twice as much starch as potatoes, but they're low in fat, high in fiber, and possess a sweet, nutty flavor that pairs well with the slight bitterness of caramelized brussels sprouts. Sing along to Nat King Cole's "Christmas Song" as you toss already-roasted whole chestnuts into the simmer. Or, go the completely authentic route, buying fresh kernels and roasting them yourself. See both versions of a staple holiday side dish when you read more.
From Gourmet
Ingredients
2 tablespoons unsalted butter
3/4 teaspoon salt
1/2 teaspoon black pepper
1 1/4 cups water
2 lb Brussels sprouts, trimmed and halved lengthwise (8 cups)
1 cup heavy cream
2/3 cup bottled roasted whole chestnuts (4 oz), coarsely crumbled
Directions
- Bring butter, salt, pepper, and 1 cup water to a boil over high heat in a deep 12-inch heavy skillet, then add Brussels sprouts and simmer, partially covered, stirring occasionally, until crisp-tender, 6 to 8 minutes.
- Remove lid and boil over moderately high heat until water is evaporated and sprouts are lightly browned, 3 to 4 minutes.
- Add cream and remaining 1/4 cup water and bring to a boil, stirring.
- Add chestnuts, then reduce heat and simmer, stirring occasionally, until heated through, about 2 minutes.
Serves 8.
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From Martha Stewart Living
Ingredients
3/4 pound fresh chestnuts
2 tablespoons unsalted butter
1 tablespoon olive oil
2 pounds brussels sprouts, trimmed and cut in half
Salt and freshly ground black pepper
1/2 cup cider vinegar
1/4 cup sugar
1/4 cup homemade turkey stock, or low-sodium canned, skimmed of fat
Directions
- Heat oven to 400 degrees. Using a paring knife or a chestnut knife, cut a large X into the shell of each chestnut on one side. Arrange on a baking pan in a single layer, cut side up. Roast until flesh is tender, 20 to 25 minutes. Remove from oven. Immediately remove and discard shells, keeping chestnuts whole if possible. Set chestnuts aside.
- Melt butter and oil in a large saute pan set over medium-high heat. Add brussels sprouts; season with salt and pepper. Cook, stirring occasionally, until golden, 16 to 18 minutes.
- Add roasted chestnuts. Cook, gently stirring occasionally, until brussels sprouts are tender and spotted deep brown, 20 to 25 minutes.
- Add vinegar, sugar, and turkey stock. Cook, stirring occasionally, until liquid has been reduced to a syrup, 4 to 5 minutes. Transfer to a serving dish, and serve.
Makes 8 servings.
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