For easier peeling, try roasting the chestnuts for about 15-20 minutes at 400°F (200°C) instead of boiling them the first time. To add a touch of richness, consider adding a tablespoon of heavy cream or crème fraîche during the last minute of cooking. A sprinkle of toasted chopped walnuts or pecans adds a delightful crunch. Feel free to use pre-cooked, peeled chestnuts to save time. Make sure to thoroughly dry the Brussels sprouts after blanching to ensure they sauté properly and don't become soggy. Pair this dish with roasted poultry, pork, or beef for a complete holiday meal.
Brussels Sprouts with Chestnuts
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS24
Elevate your holiday table with this delightful dish. Earthy Brussels sprouts meet the rich, nutty flavor of chestnuts in a symphony of textures and tastes that will have everyone asking for seconds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol11 mg
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Fiber2 g
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Protein3 g
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Saturated Fat3 g
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Sodium48 mg
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Sugar8 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Chestnuts: Score the flat side of each chestnut with an X using a sharp knife. (5 minutes)
02
StepBoil Chestnuts (Phase 1): Place chestnuts into a large pot filled with cold water and bring to a boil. Cook for 10 minutes, then remove chestnuts from the pot and allow to cool slightly. (15 minutes)
03
StepPeel Chestnuts: Peel the outer shell and brown skin off the cooled chestnuts. This is easiest while they are still warm. (20 minutes)
04
StepBoil Chestnuts (Phase 2): Return the peeled chestnuts to the pot, cover with fresh water, and boil again over medium heat until tender, about 20 to 25 minutes. Drain well and set aside. (25 minutes)
05
StepBlanch Brussels Sprouts: While the chestnuts are boiling, bring another large pot of lightly salted water to a boil. Add Brussels sprouts and cook, uncovered, until tender-crisp, 7 to 10 minutes. (10 minutes)
06
StepShock Brussels Sprouts: Drain the Brussels sprouts in a colander, then immediately immerse in a bowl of ice water for several minutes until completely cold. This stops the cooking process and preserves their vibrant green color. (5 minutes)
07
StepDrain Brussels Sprouts: Transfer the cold Brussels sprouts to a colander and drain thoroughly. (2 minutes)
08
StepSauté Shallots: Melt butter in a large skillet over medium heat. Add the minced shallots and cook, stirring occasionally, until softened and translucent, about 5 minutes. Be careful not to brown them. (5 minutes)
09
StepCombine and Finish: Stir in the cooked chestnuts and drained Brussels sprouts into the skillet with the shallots. Season with freshly grated nutmeg, sea salt, and freshly ground black pepper to taste. Continue to cook, stirring occasionally, until heated through and the flavors have melded, about 5 minutes. (5 minutes)
10
StepServe Immediately: Transfer to a serving dish and enjoy!
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RECIPE REVIEWS
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Please Rate
Kristy Kohler
Jun 16, 2025Next time, I'll try adding a little bit of pancetta for a smoky flavor.
Genoveva Wiza
Jun 6, 2025I substituted pecans for the chestnuts since I had them on hand, and it still turned out great!
Imogene Stehr
May 25, 2025The roasting method for the chestnuts worked perfectly!
Julia Rogahn
May 22, 2025I loved the addition of nutmeg; it really brought out the earthy flavors of the dish.
Coy Grant
May 13, 2025The instructions were clear and easy to follow, even for a beginner cook like me.
Lilliana Cassin
May 8, 2025A fantastic side dish that pairs well with roasted chicken or pork.
Emmett Larkingrant
Apr 2, 2025This recipe was a hit! The chestnuts added such a unique flavor to the Brussels sprouts.
Grover Collier
Mar 17, 2025My family isn't usually a fan of Brussels sprouts, but they actually enjoyed this recipe!