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.
PRALINE CHESTNUTS AND SPROUTS
Fresh chestnuts and Brussels sprouts roasted with shallots, brown sugar, salt, and pepper.
Provided by Escapechef
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 55m
Yield 3
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange chestnuts and Brussels sprouts in a baking dish (see Cook's Notes). Sprinkle shallots over chestnuts and Brussels sprouts and season with salt and black pepper. Sprinkle brown sugar over mixture and dot with butter.
- Roast in the preheated oven, stirring twice, until browned and crispy, about 40 minutes.
Nutrition Facts : Calories 333.3 calories, Carbohydrate 58.8 g, Cholesterol 20.4 mg, Fat 9.4 g, Fiber 8.9 g, Protein 8 g, SaturatedFat 5.2 g, Sodium 207.5 mg, Sugar 13.4 g
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
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
SPROUTS WITH CHESTNUTS & CRISP PANCETTA
If you struggle to get the family to eat their sprouts, try adding some chestnuts and pancetta to make an irresistible side dish
Provided by Good Food team
Categories Buffet, Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Boil the sprouts for 3 mins until starting to soften slightly, then drain. Fry the pancetta until crisp, then remove from the pan and set aside. Add the chestnuts and sugar, tossing in the pan, then add the stock and reduce by half. Add the sprouts and pancetta back to the pan and warm through to serve.
Nutrition Facts : Calories 134 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.97 milligram of sodium
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.
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