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 pound Brussels sprouts
- 1 cup cooked chestnuts
- 4 tablespoons butter
- Salt to taste
- Black pepper to taste
Instructions
- 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.
- Using a sharp knife, cut each Brussels sprout in half lengthwise to ensure even cooking and better flavor absorption.
- If using whole chestnuts, roughly chop them into smaller pieces to distribute evenly throughout the dish.
- Place a large skillet or sauté pan over medium heat and add the butter, allowing it to melt completely and start to slightly foam.
- Add the halved Brussels sprouts to the pan, cut-side down, ensuring they are in a single layer to promote proper caramelization.
- Cook the Brussels sprouts without stirring for approximately 5-7 minutes, allowing them to develop a golden-brown color and crispy edges.
- Gently turn the Brussels sprouts and add the chopped chestnuts to the pan, stirring to combine.
- Continue cooking for an additional 5-6 minutes, stirring occasionally to prevent burning and ensure even cooking.
- Season with salt and freshly ground black pepper to taste, tossing to distribute the seasoning evenly.
- Remove from heat when Brussels sprouts are tender and chestnuts are warmed through, with a slight caramelized exterior.
- Transfer to a serving dish and serve immediately while hot, allowing the buttery sauce to coat the vegetables and chestnuts.
Tips
- Choose Fresh Brussels Sprouts: Look for firm, bright green sprouts with tight, compact leaves for the best texture and flavor.
- Caramelization is Key: Cook the sprouts cut-side down without stirring to achieve that beautiful golden-brown color and crispy edges.
- Don't Overcrowd the Pan: Ensure the Brussels sprouts are in a single layer to promote even cooking and proper caramelization.
- Chop Chestnuts Uniformly: Roughly chopping chestnuts helps them distribute evenly and warm through consistently.
- Season Gradually: Add salt and pepper to taste, but remember you can always add more—you can't take it away!
- 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