Chestnuts with Brussel Sprouts

In the process of creating this recipe I cooked chestnuts in a variety of ways. I report here: do not bother with the boiling method. This manner of preparation entails the painstaking prying of many little nuts from their shells. During that process I felt like a squirrel --with a knife.

My favorite way, providing both ease and the tastiest results, is the pan roasting method. After you remove the chestnuts from the pan, remove the shells while they are still warm and with a little luck, there will be less prying.

Chestnuts with Brussel Sproutsprint this post
1 pound fresh chestnuts (2 cups)
¼ cup walnut or grapeseed oil
3 cloves garlic, minced
2 pounds brussel sprouts (4-6 cups), trimmed and cut in half
½ teaspoon celtic sea salt

Use a paring knife to score each chestnut
Arrange chestnuts in a single layer in a large skillet
Toast over a medium flame for 5 to 10 minutes, until shell begins to curl away from nut
Remove from heat, partially cool, then peel and discard shells
In a large skillet, warm oil over medium heat and add brussel sprouts and garlic
Sauté sprouts 5 to 10 minutes, covered, stirring now and then, until lightly browned
Add chestnuts to skillet and cook covered additional 10 minutes, stirring occasionally until sprouts are very brown
Stir in salt, sauté an additional 2-3 minutes
Serve

Serves 8

I tested this gluten-free Thanksgiving side dish on my husband tonight. As he ate it, he repeatedly stated that he didn't like chestnuts. At the end of dinner after single-handedly devouring the chestnuts with brussel sprouts, he conceded that maybe chestnuts aren't so bad and that he might actually like them, as he cleared away the empty serving dish.

Posted on November 20, 2007 in cooked veggies by Elana
other entries you may like: Kale with Gomasio or Squash with Cherries or Broccoli Rabe with Garlic

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