Indulge in a culinary symphony of flavors with our exquisite Brussels sprouts and chestnuts recipes. Embark on a delightful journey as we explore a medley of innovative dishes that showcase the perfect harmony between these two autumnal gems. From hearty skillet meals to elegant dinner party entrees, each recipe promises a unique gustatory experience. Discover the delectable Brussels sprouts and chestnuts salad, where roasted sprouts and chestnuts mingle with tangy cranberries, toasted pecans, and a zesty dressing. Experience the comforting warmth of our creamy Brussels sprouts and chestnuts soup, where velvety textures and delicate flavors dance on your palate. For a hearty main course, savor our savory Brussels sprouts and chestnuts skillet with chicken, where succulent chicken breasts are nestled amidst roasted sprouts, chestnuts, and a rich, flavorful sauce. And for a special occasion, impress your guests with our elegant roasted Brussels sprouts with chestnuts and bacon, where crispy bacon adds a smoky touch to the caramelized sprouts and chestnuts. Each recipe is a culinary masterpiece, offering a delightful balance of flavors and textures that will tantalize your taste buds and leave you craving for more.
Here are our top 6 tried and tested recipes!
BRUSSELS SPROUTS AND CHESTNUTS
Although Brussels sprouts are often included in holiday menus, this fiber-rich vegetable deserves to be included in meals all winter long. Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Side Dish Vegetables Brussels Sprouts
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Trim each sprout by cutting a little piece off the bottom. With a small paring knife, make an X in the top of the sprout. Repeat with all sprouts and place in steamer over 2 inches of boiling water. Steam the sprouts covered for about 10 minutes or until tender.
- Remove sprouts from pot and allow to cool. Cut each sprout in half and place in a casserole dish. Layer the chestnuts on top of the sprouts. Place the oranges on top of the chestnuts. If using whole roasted chestnuts, follow instructions in step 4
- Add the broth and pour over all ingredients. Drizzle the casserole with oil. Grind in pepper and salt. Bake for 15 minutes or until oranges are soft.
- To roast whole chestnuts: Mark an X on the rounded side of each chestnut with a pairing knife. Place all the chestnuts on a baking sheet, and roast in the oven for about 30 minutes or until soft. Let cool. Peel, trying to keep the chestnuts as whole as possible.
Nutrition Facts : Calories 102.1 calories, Carbohydrate 18.2 g, Fat 2.8 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 0.3 g, Sodium 43.7 mg, Sugar 6.4 g
BRUSSELS SPROUTS WITH BACON, CHESTNUTS, AND CREAM
At Thanksgiving, I caramelize brussel sprouts which brings out their buttery, mellow flavors. In this recipe, they meld together with bacon or pancetta, cream, onions and olives to make a spectacularly interesting dish.
Provided by Jonathan Waxman
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat a large, heavy-bottomed skillet over medium heat. Cut the pancetta into ½-inch dice; dice the onions. Add the pancetta, onion, and 1 tablespoon olive oil to the pan and cook until brown, 5-8 minutes. Trim and halve the Brussels sprouts.
- Smash the garlic cloves, then chop finely. Move the pancetta and onion to the sides of the pan. Add the remaining olive oil and the Brussels sprouts, cut-side down, to the center of the pan. Then add 1 tablespoon butter.
- Season evenly with salt and pepper.
- Add the chestnuts, olives, and garlic, and stir. Cook, stirring occasionally, until golden brown, 6-7 minutes.
- Add the remaining butter, cream, and water. Add the sage and thyme (optional). Reduce the heat and simmer until the Brussels sprouts are tender and the liquid has thickened, 10-15 minutes. Serve hot.
CHESTNUT PUREE FOR CELERY ROOT SOUP WITH BRUSSELS SPROUTS AND CHESTNUTS
This puree is used as a garnish for chef Michael Anthony's Celery Root Soup with Brussels Sprouts and Chestnuts.Photo credit: Ellen Silverman
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Using a small sharp knife or a chestnut knife, carve an "X" in the flat side of each chestnut. Place chestnuts in an even layer, "X" side-down on a baking sheet. Transfer to oven and roast until opened, 10 to 12 minutes. Peel immediately, using a towel if chestnuts are too hot to touch; coarsely chop.
- Heat olive oil in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring, until soft and translucent. Add chestnuts and cook for about 1 minute. Add vegetable stock; bring to a simmer and cook for 30 minutes.
- Add molasses, maple syrup, and roasted garlic. Bring to a simmer and continue cooking until chestnuts are soft, about 30 minutes more. Working in batches, carefully transfer to the jar of a blender; blend until smooth.
BRUSSELS SPROUTS AND CHESTNUTS WITH BLUE CHEESE
Categories Milk/Cream Side Sauté Thanksgiving Quick & Easy Blue Cheese Fall Chestnut Brussels Sprout Boil Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat olive oil in large nonstick skillet over medium-high heat. Add shallots and sauté 1 minute. Add brussels sprouts and chestnuts. Sprinkle with salt and pepper and sauté 1 minute. Add broth and bring to boil. Reduce heat, cover, and simmer until brussels sprouts are almost tender, about 5 minutes. Uncover and boil until almost all liquid evaporates, about 4 minutes. Add cream and boil until brussels sprouts and chestnuts are coated with cream, stirring frequently, about 3 minutes. Mix in chives. Season with salt and generous amount of pepper. Transfer to bowl. Sprinkle with cheese and serve.
CELERY ROOT SOUP WITH BRUSSELS SPROUTS AND CHESTNUTS
Steps:
- Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add celery root, onions, celery, leek, and shallots. Cover and cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Add stock and bring to a simmer. Place cardamom, cinnamon, coriander, and star anise in a piece of cheesecloth. Using kitchen twine, tie to enclose; add to saucepan. Simmer until celery root is tender, about 35 minutes. Meanwhile, in a medium skillet, heat remaining teaspoon olive oil. Add brussels sprout leaves and cook, stirring, until lightly browned and just wilted. Remove from heat and set aside. Add heavy cream to saucepan and return to a simmer; cook 10 minutes more. Meanwhile, heat butter in a small skillet over medium-high heat until melted. Continue heating until butter is golden and fragrant; immediately remove from heat and set aside. Remove cheesecloth packet from saucepan and discard. Working in batches, transfer mixture to the jar of a blender and carefully blend until pureed. Return puree to a saucepan, add browned butter, and reheat, if necessary. Serve hot, garnishing each bowl with 1 teaspoon reserved brussels sprout leaves, 1 teaspoon chopped apples, 3 tablespoons chestnut puree, and 1 teaspoon croutons.
BRUSSELS SPROUTS WITH BACON AND CHESTNUTS
Steps:
- Heat oven to 375. Put chopped bacon in an ovenproof skillet with chopped brussels sprouts, onion and chestnuts. Toss with olive oil, and put in the oven; roast, tossing occasionally, until tender. Nice with breadcrumbs on top.
Tips:
- Choose fresh Brussels sprouts. Look for sprouts that are bright green and tightly packed. Avoid any that are yellowed or have brown spots.
- Trim the Brussels sprouts. Cut off the stem end and any loose outer leaves.
- Roast the Brussels sprouts. Preheat your oven to 400 degrees Fahrenheit. Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly browned.
- Cook the chestnuts. If using fresh chestnuts, you will need to roast them before using. Preheat your oven to 350 degrees Fahrenheit. Cut an X into the top of each chestnut. Spread the chestnuts on a baking sheet and roast for 20-25 minutes, or until the shells are cracked open.
- Make the sauce. In a saucepan, melt the butter over medium heat. Add the shallots and cook until softened. Add the white wine and let it simmer for 2-3 minutes. Stir in the chicken broth, cream, and Parmesan cheese. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened.
- Assemble the dish. Add the roasted Brussels sprouts and chestnuts to the sauce. Stir to combine. Serve immediately.
Conclusion:
This dish is a delicious and elegant way to enjoy Brussels sprouts. The chestnuts add a nutty flavor and texture that complements the Brussels sprouts perfectly. The creamy sauce is rich and flavorful, and it brings everything together. This dish is sure to impress your guests, and it is also a great way to get them to eat their vegetables!
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