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.
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
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
subscribe to my site feed get recipes by email
print this post
email to a friend
leave a comment
Before you leave a comment...
"Check out Elana's FAQ page for info on substitutions -- there are just too many possibilities so she can't answer all of these : ) But the Forums are an excellent resource and I highly recommend posting your substitution questions there; everyone is friendly and helpful." -Katie







Recent Comments
"Tin/steel cans used for food and some aluminum beverage cans are lined with an epoxy resin that contains Bisphenol A ..."
"Quinoa Fiesta Salad Ingredients 1 cup quinoa 1 15-ounce can black beans, rinsed and drained 1 cup ..."
"Does the recipe call for 2 14oz cans of coconut milk? or 14oz total? I ran into this problem with ..."
"I use this Cuisinart, Duo machine: http://www.amazon.com/Cuisinart-ICE-40-Flavor-Frozen-Yogurt-Ice/dp/B00006WNMR/ref=sr_1_4?ie=UTF8&s=home-garden&qid=1283468928&sr=8-4 My best friend gave it to me for my birthday and I love it! It's ..."
"No, you don't need to re-blend. Let it soften a bit before serving. "