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
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
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.
SHAVED BRUSSEL SPROUTS WITH CURRANTS AND CHESTNUTS
Provided by Nancy Oakes
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Bring cider to boil in small saucepan. Remove from heat. Add currants; let soak 30 minutes. Using processor fitted with slicing disk, push brussels sprouts through feed tube and slice. DO AHEAD: Can be made 1 day ahead. Cover and chill currant mixture. Wrap brussels sprouts in paper towels, then enclose in resealable plastic bag and chill.
- Heat oil in large deep skillet over medium-high heat. Add chestnuts; sauté 2 minutes. Using slotted spoon, transfer to bowl. Add brussels sprouts to skillet; sauté until beginning to wilt, about 3 minutes. Add 1/2 cup water and butter; sauté until most of liquid evaporates and brussels sprouts are tender but still bright green, adding more water by tablespoonfuls if mixture is dry, about 7 minutes. Stir in chestnuts, currant mixture, and vinegar; sauté until heated through, about 2 minutes. Season with salt and pepper. Transfer to bowl.
BRUSSELS SPROUTS WITH BACON & CHESTNUTS
A classic Christmas combination - and it counts as two of your 5-a-day
Provided by Good Food team
Categories Side dish
Time 30m
Number Of Ingredients 4
Steps:
- Bring a large pan of salted water to the boil, then tip in 1 ¼ kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.
- Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.
- Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.
- Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.
- Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more.
- Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.
Nutrition Facts : Calories 196 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.61 milligram of sodium
BRUSSELS SPROUTS WITH CHESTNUTS AND SAGE
Here's a quick side dish that's healthy and easy to prepare. Chestnuts and sage bring winter flavors to a fall favorite. Enjoy!
Provided by BetterEats.com
Time 21m59S
Yield 12
Number Of Ingredients 8
Steps:
- Bring a large saucepan of water to a boil over high heat. Add the Brussels sprouts and cook until bright green and just tender, 6-8 minutes. Drain well.
- Melt the butter with the oil and broth in a large skillet over medium heat. Add the Brussels sprouts, chestnuts, and sage and cook, stirring often, until heated through, 2-4 minutes. Season with the salt and pepper, to taste. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 71 calories, Sugar 2 g, Fat 3 g, Carbohydrate 11 g, Cholesterol 3 mg, Fiber 3 g, Protein 3 g, SaturatedFat 0.9 g, Sodium 117 mg
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.
BRUSSELS SPROUTS WITH CHESTNUTS
Provided by Moira Hodgson
Categories dinner, side dish
Time 50m
Yield 6 - 8 servings
Number Of Ingredients 5
Steps:
- Prepare the sprouts by trimming the outer leaves and cutting a cross in the stem. Heat the butter in a heavy frying pan and add the chestnuts.
- Pour in the stock, cover, and simmer slowly for 20 minutes or until tender. Add the sprouts and add more stock if necessary, barely to cover.
- Replace the lid and cook for five to 10 minutes or until tender. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 4 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 510 milligrams, Sugar 3 grams, TransFat 0 grams
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.
BRUSSELS SPROUTS WITH WATER CHESTNUTS
This reliable recipe dates back to the 1970s. A dash of nutmeg adds interest to the fast-to-fix combination of buttery brussel sprouts and crunchy water chestnuts.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Remove any loose leaves and trim stem ends of brussels sprouts. Cut an "x" in the core end of each with a sharp knife. , Place sprouts in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender., In a large skillet, melt butter. Add the water chestnuts, salt, pepper and nutmeg; heat through. Stir in brussels sprouts.
Nutrition Facts : Calories 89 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 176mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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
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 WITH CHESTNUTS
Provided by Moira Hodgson
Categories side dish
Time 35m
Yield 8 - 10 servings
Number Of Ingredients 5
Steps:
- Trim the outer leaves from the Brussels sprouts and cut a cross in each stem.
- Heat the butter in a heavy saucepan and add the chestnuts. Pour in the chicken stock, cover and simmer slowly for 20 minutes or until tender. Add the Brussels sprouts and add more stock if necessary just to cover.
- Replace the lid and cook for five minutes, or until tender. Correct the seasoning and serve.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 361 milligrams, Sugar 2 grams, TransFat 0 grams
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