Have any leftover chestnuts from your holiday dinners? Try my new side dish recipe for these Sauteed Brussels Sprouts with Chestnuts!
Chestnuts roasting on an open fire...
I don't know about you, but whenever I think of roasted chestnuts I think of the delicious smell wafting through New York City during the holiday season. Well, its been several years since then, now that I live out West! Have you tasted chestnuts before? Unsure? Likely you have had them in stuffing or desserts. If you feel like trying them roasted on their own, try this tip from Nuts.com (an incredible website all foodies will enjoy!). Create a small slit on top of the whole chestnut (likely using a small paring knife) and roast at 425 degrees Farenheit for 10-15 minutes. Gently peel off the skin and enjoy! This recipe for Brussels Sprouts with chestnuts doesn't involve roasting, but sauteeing them in olive oil and butter guarantees pure deliciousness!
Besides their flavor, chestnuts pack a nutritious punch! A half cup of raw chestnuts (which is about a handful) gives you more than a ⅓ of your recommended daily intake of Vitamin C! When cooked, they still provide about 20% of your daily intake. Chestnuts also benefit heart health by providing magnesium and potassium. These nutrients may help reduce risk of heart disease and stroke. By pairing them with sauteed Brussels Sprouts with chestnuts, you'll get even more nutritional benefits. Both foods pack in dietary fiber, vitamin C, and antioxidants (however, research is still developing on whether Brussels Sprouts may have any anti-cancer effects).
Sauteed Brussels Sprouts with Chestnuts...
This recipe is simple, flavorful, and a tasty use for those delicious leftover chestnuts. Pairing the chestnuts with the Brussels Sprouts lends a meaty texture! If you prefer to roast this dish instead of sauteeing, mix all of the ingredients together and transfer them to a sheet pan. Roast at 400 degrees Farenheit for at least 30 minutes.
Sauteed Brussels Sprouts with Chestnuts
A delicious side dish for the winter season! Use up those leftover chestnuts to create a tasty pairing for these Brussels Sprouts!
Ingredients
- 1 to 1 ½ pounds Brussels Sprouts (trimmed and halved)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 2 shallots, peeled and finely chopped
- 6 ounces cooked chestnuts, chopped
- 1 tablespoon maple syrup
Instructions
- Bring a medium sized pot of water to boiling. Boil the sprouts until partially softened, about 5 minutes. Drain and set aside.
- In a large pan, heat olive oil on medium high heat and sautee the shallots until softened, about 3 minutes. Then add the sprouts and sautee an additional 5 to 7 minutes to slightly brown them.
- Next, add the chestnuts and butter to the pan and sautee for another 3 minutes until softened.
- Drizzle the maple syrup into the pan and toss for an additional minutes. Turn off the heat and serve.
