Buttered Brussels Sprouts And Chestnuts Recipes

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BRUSSEL SPROUTS WITH CHESTNUTS



Brussel sprouts with chestnuts image

Serve this quick and easy brussel sprout with chestnuts side dish for Christmas dinner or as an accompaniment to a Sunday roast. Looking for something else? We've got lots more brussel sprout recipes for you to look at.

Provided by delicious. magazine

Categories     Brussels sprouts recipes

Time 10m

Yield Serves 6

Number Of Ingredients 3

750g sprouts, peeled
40g butter
200g cooked and peeled whole chestnuts, roughly chopped

Steps:

  • Wash the sprouts in water. Drain, rinse, and discard any damaged leaves. Bring a large pan of water to the boil, add the sprouts and blanch for 3-4 minutes.
  • Melt the butter in a pan over a medium heat.
  • Add the sprouts and chestnuts and toss for a few minutes until heated through. Season well, then serve

Nutrition Facts :

BRUSSELS SPROUTS WITH CHESTNUTS



Brussels Sprouts with Chestnuts image

A holiday tradition at my house.

Provided by Tallgirl6234

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 1h

Yield 8

Number Of Ingredients 6

1 pound fresh chestnuts
1 pound Brussels sprouts, halved
3 tablespoons butter
2 shallots, minced
salt and ground black pepper to taste
1 pinch ground nutmeg, or to taste

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



Brussels Sprouts with Chestnuts image

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

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

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



Brussels Sprouts and Chestnuts image

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

3 cups Brussels sprouts
1 cup chestnuts, peeled
1 large oranges, peeled and segmented
½ cup low fat, low sodium chicken broth
1 tablespoon canola oil
salt and pepper to taste

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

ROASTED CHESTNUTS AND BRUSSELS SPROUTS



Roasted Chestnuts and Brussels Sprouts image

Provided by Food Network

Time 50m

Yield 8 servings

Number Of Ingredients 6

2 pounds chestnuts
1 1/2 pounds Brussels sprouts, trimmed
4 tablespoons unsalted butter
2 tablespoons minced shallots
1/4 cup minced fresh herbs
Salt and freshly ground pepper to taste

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.

BLANCHED BRUSSELS SPROUTS WITH CHESTNUTS



Blanched Brussels Sprouts with Chestnuts image

Provided by Tyler Florence

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 6

1 pound whole chestnuts
1 pound Brussels sprouts, stems trimmed
3 tablespoons butter
2 shallots, minced
Salt and pepper
Pinch nutmeg

Steps:

  • Use a paring knife to cut an X in the flat side of each chestnut shell. Toss into a pot of boiling water and cook for 10 minutes. Peel away the outer shell and brown skin. Return the peeled chestnuts to the pot of water and boil until tender, about 25 minutes.
  • Blanch the Brussels sprouts in boiling salted water for about 8 minutes or until they are just tender. Take care not to over cook. Drain the Brussels sprouts well and cut in half lengthwise. Melt butter in a skillet and saute the shallots. Add the chestnuts and Brussels sprouts, toss to coat with the butter. Season with salt, pepper and nutmeg. Cook for 5 minutes until heated through

BRUSSELS SPROUTS WITH CHESTNUT BACON BUTTER



Brussels sprouts with chestnut bacon butter image

The perfect recipe to make Brussels sprouts irresistible (trust us)

Provided by Cathryn Evans

Categories     Dinner, Lunch, Side dish, Vegetable

Time 50m

Number Of Ingredients 4

6 rashers streaky bacon , cut into pieces
100g vac-pack chestnut , chopped
140g butter , at room temperature
1kg small Brussels sprout , trimmed of outer leaves

Steps:

  • Fry bacon in a hot pan without any oil for 10 mins until crisp. Add chestnuts and fry until they are beginning to colour and coated in the fat. Pour away excess fat, then tip bacon and chestnuts into a bowl to cool.
  • Beat butter to soften with a spatula, then stir in the bacon and chestnuts. Season with black pepper, then store in fridge. This can be made up to 3 days ahead or frozen for 1 month. Defrost in fridge overnight.
  • To serve, place sprouts in a microwaveable bowl, pour in 100ml water, cover with cling film and pierce a few times. Microwave on High (850W) for 16-18 mins, stirring twice during cooking, or cook in a pan of boiling water for 5 mins. Drain and tip into a warm serving dish, then dot the butter over to melt. Toss through and serve.

Nutrition Facts : Calories 241 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.72 milligram of sodium

BRUSSELS SPROUTS WITH CHESTNUTS



Brussels Sprouts With Chestnuts image

Provided by Moira Hodgson

Categories     dinner, side dish

Time 50m

Yield 6 - 8 servings

Number Of Ingredients 5

2 pounds brussels sprouts
1 pound chestnuts, peeled
2 tablespoons unsalted butter
1 to 2 cups chicken stock, preferably homemade
Coarse salt and freshly ground pepper to taste

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

BUTTERY BRUSSELS SPROUTS



Buttery Brussels Sprouts image

Polly Heer of Cabot, Arkansas brings us this special side dish. A hint of wine, while not necessary, boosts the sprouts flavor and gives them that extra little kick.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 6

1 cup chicken broth
1/3 cup white wine or additional chicken broth
4-1/2 teaspoons butter
1/4 teaspoon white pepper, divided
2 packages (10 ounces each) frozen brussels sprouts
1/4 teaspoon salt

Steps:

  • In a large saucepan, combine the broth, wine, butter and 1/8 teaspoon white pepper; bring to a boil. Add brussels sprouts. Reduce heat; cover and simmer for 6-9 minutes or until tender. Drain and transfer to a bowl. Sprinkle with salt and remaining pepper.

Nutrition Facts : Calories 56 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 288mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.

BRUSSELS SPROUTS WITH BACON & CHESTNUTS



Brussels sprouts with bacon & chestnuts image

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

1 ¼kg Brussels sprouts, trimmed (or if buying pre-trimmed, buy 1 kg)
6 rashers smoked streaky bacon, cut into bite-sized pieces (or use more, if you like)
200g vacuum-packed chestnuts
50g butter

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

CARAMELIZED CHESTNUTS AND BRUSSELS SPROUTS



Caramelized Chestnuts and Brussels Sprouts image

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

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 Giblet Stock, or low-sodium chicken stock, skimmed of fat

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 IN GARLIC BUTTER



Brussels Sprouts in Garlic Butter image

This is a recipe from Joy of Cooking... totally changed my mind about Brussels Sprouts! It's imperative that you use fresh sprouts, the texture would be way off with the frozen ones.

Provided by Tracy K

Categories     Vegetable

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 6

15 Brussels sprouts, halved lengthwise
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 cloves garlic, smashed with the flat of a knife
freshly grated parmesan cheese (optional)
salt and pepper

Steps:

  • Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
  • Reduce heat to medium, add smashed garlic and cook until lightly browned.
  • Remove garlic and discard.
  • Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
  • The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
  • Top with freshly grated parmesan and salt& pepper to taste.

Nutrition Facts : Calories 229.3, Fat 19.6, SaturatedFat 7, Cholesterol 22.9, Sodium 110.1, Carbohydrate 12.7, Fiber 4.2, Sugar 2.8, Protein 4.4

BRUSSELS SPROUTS WITH CHESTNUTS



Brussels Sprouts With Chestnuts image

Provided by Moira Hodgson

Categories     side dish

Time 1h

Yield 8 servings

Number Of Ingredients 5

32 chestnuts, peeled
2 cups chicken stock (preferably homemade)
Coarse sea salt and freshly ground pepper to taste
1 pound brussels sprouts
2 tablespoons unsalted butter

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

BRUSSELS SPROUTS WITH WATER CHESTNUTS



Brussels Sprouts with Water Chestnuts image

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

1 pound fresh brussels sprouts
3 tablespoons butter
1/2 cup sliced water chestnuts
1/4 teaspoon salt
Dash pepper and ground nutmeg

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

BUTTERED BRUSSELS SPROUTS AND CHESTNUTS



Buttered Brussels Sprouts and Chestnuts image

Can be prepared in 45 minutes or less.

Yield Serves 6

Number Of Ingredients 3

1 1/2 pounds Brussels sprouts (about 2 pints), trimmed, and an X cut into the base of each sprout
1 1/2 tablespoons unsalted butter
5 vacuum-packed or rinsed canned whole chestnuts, chopped

Steps:

  • In a steamer set over boiling water steam the Brussels sprouts, covered, for 7 to 8 minutes, or until they are just tender. In a skillet heat the butter over moderately high heat until it begins to color and in it sauté the chestnuts for 1 minute. Add the sprouts, season the mixture with salt and pepper, and sauté it for 1 minute.

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From simply-delicious-food.com


CHRISTMAS BRUSSELS SPROUTS WITH CHESTNUTS - DUMMIES
2016-03-26 Now the chestnuts are ready to be used in your recipe. Brussels Sprouts and Chestnuts Preparation time: 5 minutes Cooking time: 20 minutes Yield: 6 servings 1 pound Brussels sprouts 3 tablespoons unsalted butter 1/2 pound vacuum-packed, cooked chestnuts, sliced in half Salt and pepper to taste Rinse the Brussels sprouts and remove any shriveled ...
From dummies.com


BRUSSELS SPROUTS WITH CHESTNUTS - FINE DINING LOVERS
2012-11-05 Preparation. Wash and trim the Brussels sprouts and halve lengthwise. Sweat in 1 tbsp butter, then add the stock and wine, put a lid on the pan and cook over a medium heat for about 15-20 minutes, or until cooked. Take the chestnuts out of their packaging, add to the Brussels sprouts after 15-20 minutes and heat with the sprouts for 2 minutes.
From finedininglovers.com


BACON GARLIC BRUSSEL SPROUTS - THERESCIPES.INFO
Garlic Brussels Sprouts with Crispy Bacon Recipe | Allrecipes trend www.allrecipes.com. Directions. Step 1. Cut an 'X' in the core end of each Brussels sprout. Set sprouts aside. Advertisement. Step 2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes; drain and cool on ...
From therecipes.info


RECIPE: BRUSSELS SPROUTS WITH CHESTNUTS | INDIGO INSPIRED - ENRICH …
1 lb. (450 g) Brussels sprouts; 2 tablespoons butter; 2 tablespoons water; 6-oz (170 g) canned or jarred roasted and peeled whole chestnuts (about 1 cup) Salt and black pepper; 1: Adding lardons (bacon cut into strips about 1 inch/2.5 cm long and 1/4 inch/6 mm wide and thick) to this recipe is optional but recommended. If you decide to use them ...
From chapters.indigo.ca


STIR-FRIED BRUSSELS SPROUTS WITH BACON AND CHESTNUTS
1 Bring a large saucepan of salted water to the boil; add the sprouts and cook for 4-5 minutes (or until just tender). 2 Drain, and run under cold tap water (until the sprouts are cold). 3 Drain again and set aside. 4 In a large frying pan over medium heat, sauté the chopped bacon until crisp. 5 Remove the bacon from the pan (leaving any ...
From cookwithmands.com


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