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Buttered Brussels Sprouts and Chestnuts

Buttered Brussels Sprouts and Chestnuts

Are you ready to transform the often-overlooked Brussels sprout into a culinary masterpiece that will have your dinner guests begging for seconds? Imagine golden-brown, caramelized sprouts nestled with rich, buttery chestnuts—a side dish so irresistible, it'll make even the most vegetable-averse person ask for more! This European-inspired recipe is not just a side dish; it's a flavor revelation that combines the earthy, nutty essence of chestnuts with the crispy, buttery perfection of Brussels sprouts.

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: European
Serves: 4 servings

Ingredients

  1. 1 pound Brussels sprouts
  2. 1 cup cooked chestnuts
  3. 4 tablespoons butter
  4. Salt to taste
  5. Black pepper to taste

Instructions

  1. Prepare the Brussels sprouts by thoroughly washing them under cool running water. Trim off the stem ends and remove any discolored or yellowing outer leaves.
  2. Using a sharp knife, cut each Brussels sprout in half lengthwise to ensure even cooking and better flavor absorption.
  3. If using whole chestnuts, roughly chop them into smaller pieces to distribute evenly throughout the dish.
  4. Place a large skillet or sauté pan over medium heat and add the butter, allowing it to melt completely and start to slightly foam.
  5. Add the halved Brussels sprouts to the pan, cut-side down, ensuring they are in a single layer to promote proper caramelization.
  6. Cook the Brussels sprouts without stirring for approximately 5-7 minutes, allowing them to develop a golden-brown color and crispy edges.
  7. Gently turn the Brussels sprouts and add the chopped chestnuts to the pan, stirring to combine.
  8. Continue cooking for an additional 5-6 minutes, stirring occasionally to prevent burning and ensure even cooking.
  9. Season with salt and freshly ground black pepper to taste, tossing to distribute the seasoning evenly.
  10. Remove from heat when Brussels sprouts are tender and chestnuts are warmed through, with a slight caramelized exterior.
  11. Transfer to a serving dish and serve immediately while hot, allowing the buttery sauce to coat the vegetables and chestnuts.

Tips

  1. Choose Fresh Brussels Sprouts: Look for firm, bright green sprouts with tight, compact leaves for the best texture and flavor.
  2. Caramelization is Key: Cook the sprouts cut-side down without stirring to achieve that beautiful golden-brown color and crispy edges.
  3. Don't Overcrowd the Pan: Ensure the Brussels sprouts are in a single layer to promote even cooking and proper caramelization.
  4. Chop Chestnuts Uniformly: Roughly chopping chestnuts helps them distribute evenly and warm through consistently.
  5. Season Gradually: Add salt and pepper to taste, but remember you can always add more—you can't take it away!
  6. Serve Immediately: This dish is best enjoyed hot, with the butter still glossy and the sprouts at their crispy peak.

Nutrition Facts

Calories: 230kcal

Carbohydrates: 22g

Protein: 6g

Fat: 16g

Saturated Fat: 9g

Cholesterol: 40mg

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