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
ROASTED CHESTNUTS AND BRUSSELS SPROUTS
Provided by Food Network
Time 50m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- With a sharp knife, score each chestnut 1/4-inch deep all around. Arrange them in one layer in a baking pan and roast for 20 minutes, or until shells have just opened. Peel off both layers of skin with a knife while the nuts are still hot. In a large saucepan of boiling, salted water, cook the Brussels sprouts for 12 to 15 minutes, or until tender. Drain and refresh with cold water. Then thinly slice the cooled Brussels sprouts.
- In a large skillet set over moderately high heat, melt the butter, add the shallots and cook, stirring, 2 minutes. Add the chestnuts, Brussels sprouts, herbs, and salt and pepper, and saute for 2 to 3 minutes, or until heated through.
SAUTEED BRUSSELS SPROUTS WITH PANCETTA AND CHESTNUTS
Provided by Molly O'Neill
Categories weekday, side dish
Time 25m
Yield Four servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Add the brussels sprouts and blanch for 5 minutes. Drain well and cut sprouts in half. Set aside. Meanwhile, place the chicken broth in a small saucepan over medium heat. Reduce to 1/4 cup, about 8 minutes. Set aside.
- Heat a large skillet over medium heat, add the pancetta and saute until browned, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the onions and cook for 30 seconds. Stir in the brussels sprouts and chestnuts and cook until sprouts are tender, about 3 minutes. Stir in the chicken broth, salt, pepper and parsley. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 8 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 532 milligrams, Sugar 9 grams, TransFat 0 grams
BRAISED BRUSSELS SPROUTS, PEARL ONIONS AND CHESTNUTS
Categories Nut Onion Vegetable Side Braise Christmas Winter Chestnut Brussels Sprout Bon Appétit
Yield Serves 12
Number Of Ingredients 7
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add onions and cook until golden brown, stirring occasionally, about 15 minutes. Add broth and bay leaves. Reduce heat to medium-low. Cover and simmer until onions are tender, 25 minutes.
- Meanwhile, cook fresh Brussels sprouts in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. (Or cook frozen Brussels sprouts according to package directions.) Rinse with cold water. Drain.
- Add chestnuts to onions, cover and simmer until chestnuts are tender, about 4 minutes. (Can be prepared 1 day ahead. Cover onion mixture and Brussels sprouts separately and refrigerate. Reheat onion mixture before continuing.) Add Brussels sprouts to onions. Boil until Brussels sprouts are heated through and liquid is syrupy, about 4 minutes. Season vegetables with salt and pepper and serve.
BRUSSELS SPROUTS WITH CHESTNUTS
Categories Dairy Nut Vegetable Side Thanksgiving Vegetarian Quick & Easy High Fiber Fall Chestnut Brussels Sprout Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- 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.
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 CHESTNUTS
Steps:
- Simmer the chestnuts, partly covered, in the chicken stock with salt and pepper for about 30 minutes, or until they are almost tender. Turn the heat up and reduce the liquid to a glaze. The recipe can be prepared ahead of time to this point.
- Parboil the brussels sprouts and drain them. Melt the butter in a skillet, add the sprouts and toss them so that they are thoroughly coated with the butter. Add the chestnuts and heat through. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 5 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 420 milligrams, Sugar 2 grams, TransFat 0 grams
BRAISED CHESTNUTS, APPLES & BRUSSELS SPROUTS
Spruce up your sprouts with pan-fried apples and sweet, melting chestnuts to give this classic Christmas side dish a delicious French twist
Provided by Raymond Blanc
Categories Side dish
Time 1h5m
Number Of Ingredients 8
Steps:
- Heat the butter in a medium saucepan on a low heat. Add the chestnuts, celery and apple, and cook gently for 4 mins. Pour in the stock, bring to the boil and season with 1 tsp fine sea salt, 2 pinches freshly ground white pepper, the sugar and lemon juice. Cover and cook on a low heat (so that the bubbles are just breaking the surface) for 20-25 mins until soft and melting.
- Meanwhile, blanch the sprouts in boiling salted water for 6 mins, then drain well. Add the sprouts to the chestnut pan, sizzle for 5 mins, then tip into a serving dish.
Nutrition Facts : Calories 234 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
BRUSSELS SPROUTS WITH CHESTNUTS & SAGE
Prepare this simple festive side dish to jazz up the humble sprout. It makes a great get-ahead dish to save you time on Christmas Day
Provided by Good Food team
Categories Side dish
Time 45m
Number Of Ingredients 4
Steps:
- Boil a pan of water, add the sprouts and blanch for 6 mins. Drain and cool quickly under the cold tap or in iced water. To get ahead, pack into a plastic food bag and chill overnight.
- On the day, heat the goose fat in a large wok and add the sage and chestnuts. Cook for a few mins over the heat, add the sprouts, season and stir-fry until piping hot.
Nutrition Facts : Calories 153 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein
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