Prepare to transform the often-misunderstood Brussels sprout into a culinary masterpiece that will have even the pickiest eaters begging for seconds! This European-inspired recipe combines the earthy, caramelized goodness of roasted Brussels sprouts with the rich, buttery flavor of chestnuts, creating a side dish that's not just a vegetable, but a true flavor experience. Whether you're looking to impress dinner guests or simply elevate your weeknight meal, this recipe promises to turn Brussels sprouts from a childhood nightmare into a gourmet delight.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: European
Serves: 4 servings
Ingredients
- 1 pound brussel sprouts
- 1 cup cooked chestnuts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
Instructions
- Prepare the brussels sprouts by washing them thoroughly under cold running water. Trim off the tough stem ends and remove any yellow or discolored outer leaves.
- Cut larger brussels sprouts in half lengthwise to ensure even cooking, leaving smaller sprouts whole. Pat the sprouts dry with a clean kitchen towel or paper towels to remove excess moisture.
- Preheat the oven to 425°F (220°C). This high temperature will help roast the sprouts and chestnuts, creating a crispy exterior and caramelized flavor.
- In a large mixing bowl, toss the prepared brussels sprouts with olive oil, ensuring each sprout is evenly coated. Season generously with salt and freshly ground black pepper.
- Spread the seasoned brussels sprouts on a large rimmed baking sheet in a single layer, making sure they are not overcrowded. This allows them to roast properly and develop crispy edges.
- Coarsely chop the cooked chestnuts into rough pieces. If using whole chestnuts, carefully shell and break them into chunks.
- Roast the brussels sprouts in the preheated oven for 20-25 minutes, stirring once halfway through cooking to ensure even browning.
- During the last 5-7 minutes of roasting, add the chopped chestnuts to the baking sheet, allowing them to warm and slightly toast alongside the sprouts.
- Remove the baking sheet from the oven when the brussels sprouts are golden brown and crispy on the edges, and the chestnuts are warm.
- Transfer the roasted brussels sprouts and chestnuts to a serving dish. Drizzle with balsamic vinegar, tossing gently to coat evenly.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while hot for the best texture and flavor.
Tips
- Moisture is the enemy of crispiness! Always pat your Brussels sprouts completely dry before roasting to ensure they develop those irresistible crispy edges.
- Don't overcrowd the baking sheet. Give your sprouts room to breathe, which allows them to roast instead of steam.
- For extra flavor, consider adding a sprinkle of garlic powder or some fresh thyme leaves before roasting.
- If chestnuts are out of season, you can substitute with toasted pine nuts or sliced almonds for a similar nutty crunch.
- The balsamic vinegar is key to adding a tangy depth of flavor, but add it after roasting to prevent burning.
- For the best texture, serve immediately while the Brussels sprouts are still hot and crispy.
- Experiment with different finishing touches like a sprinkle of parmesan cheese or a drizzle of honey for a personalized twist.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 5g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
