Best 3 Caramelized Chestnuts And Brussels Sprouts Recipes
Indulge in a symphony of flavors with our caramelized chestnuts and Brussels sprouts, a delectable dish that elevates the humble Brussels sprout to new heights. This recipe offers a delightful interplay of sweet and savory, with chestnuts caramelized to perfection and Brussels sprouts roasted until tender and slightly charred. The result is a dish that is both comforting and elegant, perfect for any occasion.
For those seeking a vegan alternative, we present our roasted Brussels sprouts with a tangy balsamic glaze. This recipe showcases the natural sweetness of Brussels sprouts, enhanced by a balsamic glaze that adds a touch of acidity and depth of flavor. The balsamic glaze is easily made with balsamic vinegar, honey, and a touch of Dijon mustard, creating a glaze that is both sweet and tangy.
In addition, we offer a delightful variation with our roasted Brussels sprouts with pancetta and walnuts. This recipe adds a touch of smokiness and crunch with pancetta and walnuts, creating a dish that is both hearty and flavorful. The pancetta adds a salty, savory element, while the walnuts provide a delightful crunch and nutty flavor.
Each of these recipes offers a unique take on Brussels sprouts, ensuring that there is something for everyone to enjoy. Whether you prefer the classic caramelized chestnuts and Brussels sprouts, the vegan-friendly roasted Brussels sprouts with balsamic glaze, or the hearty roasted Brussels sprouts with pancetta and walnuts, you are sure to find a recipe that will tantalize your taste buds and leave you craving more.
BRUSSELS SPROUTS WITH CHESTNUTS
A holiday tradition at my house.
Provided by Tallgirl6234
Categories Side Dish Vegetables Brussels Sprouts
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Score the flat side of each chestnut with an X. Place the chestnuts into a large pot filled with water and bring to a boil. Cook for 10 minutes, then remove chestnuts from the pot. Allow to cool slightly, then peel outer shell and brown skin. Return chestnuts to the pot and continue to boil over medium heat until tender, 20 to 25 minutes. Drain and set aside.
- Meanwhile, bring another large pot of lightly salted water to a boil. Add the Brussels sprouts, and cook uncovered until tender, 7 to 10 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and set aside.
- Heat the butter in a skillet over medium heat. Stir in the shallots; cook and stir until the shallots has softened and turned translucent, about 5 minutes. Stir in the chestnuts and Brussels sprouts. Season with salt, pepper, and nutmeg. Continue cooking and stirring until heated through, about 5 minutes.
Nutrition Facts : Calories 183.5 calories, Carbohydrate 32.3 g, Cholesterol 11.4 mg, Fat 5.3 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 2.9 g, Sodium 47.5 mg, Sugar 7.7 g
CARAMELIZED CHESTNUTS AND BRUSSELS SPROUTS
In this easily prepared recipe, luxurious roasted chestnuts are paired with brussels sprouts that have been sauteed in butter until just tender and caramelized. A cider vinegar reduction dresses the two ingredients and gives the whole dish tang.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 8
Steps:
- 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.
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
Tips:
- Choose fresh Brussels sprouts. Look for firm, brightly colored sprouts with tightly closed leaves. Avoid any with yellow or wilted leaves.
- Trim the Brussels sprouts. Cut off the stem end and any discolored leaves.
- Caramelize the chestnuts. This step adds a delicious sweetness and depth of flavor to the dish. To caramelize the chestnuts, heat a pan over medium heat and add the chestnuts. Cook, stirring occasionally, until the chestnuts are browned and caramelized.
- Roast the Brussels sprouts. Toss the Brussels sprouts with olive oil, salt, and pepper. Roast in a preheated oven at 425 degrees Fahrenheit for 15-20 minutes, or until they are tender and browned.
- Combine the chestnuts and Brussels sprouts. Add the caramelized chestnuts to the roasted Brussels sprouts and stir to combine.
- Serve immediately. This dish is best served hot. Garnish with fresh herbs, such as thyme or rosemary, for a finishing touch.
Conclusion:
This recipe for caramelized chestnuts and Brussels sprouts is a simple but delicious side dish that is perfect for any occasion. The chestnuts add a touch of sweetness and depth of flavor to the dish, while the Brussels sprouts provide a healthy and nutritious balance. This dish is sure to be a hit with everyone at your table.
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