Recipe For Brussels Sprouts with Chestnuts


My husband Lulu and I are leaving our baby with her grandparents tomorrow and will visit Brussels, Belgium. To mark the occasion, I cooked Brussels sprouts with châtaignes pelées au feu (peeled, fire-roasted peeled chestnuts). Sautéed with shallots in butter, Brussels sprouts have a starchy texture similar to the chataignes and make a wonderful side dish.

For added color, I added sun-dried tomatoes.

1. Info for Brussels Sprouts with Chestnuts

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 6
  • Calories: unavailable

2. Ingredients for Brussels Sprouts with Chestnuts

  • 1½ pounds Brussels sprouts
  • 2 teaspoons honey
  • ½ teaspoon salt
  • ½ teaspoon black pepper, freshly cracked
  • 1 cup roasted chestnuts, quartered
  • 2 shallots, thinly sliced
  • 1 sprig tarragon
  • 6 sun-dried tomatoes, sliced
  • 3 tablespoons olive oil, as needed
  • 2 tablespoons salted butter

3. Directions:

  1. Trim the ends of the Brussels sprouts. Using a parin gknife, make a deep criss-cross incision at the bottom of the vegetables. That way the vegetable still holds together and is cooked through.
  2. Place them in a small pot and cover with just enough cold water to barely cover the vegetables. Bring to a full boil, then lower the heat to medium-high. Cook for 12 minutes. Drain and remove as much liquid as possible. Transfer to an ice water bath. Drain one more time and cut them in half.
  3. Frying the shallots: Heat the oil in a large pan. Once the oil is hot, add the shallots and fry until golden brown. Transfer to a plate, leaving as much shallot-flavored oil in the pan for the vegetables. Set aside.
  4. Heat the oil one more time. Once the oil is hot, add a sprig of tarragon and the Brussels sprouts. Cook until tender and caramelized, stirring often. Add the chestnuts, butter and sun-dried tomatoes. Toss well until the sun-dried tomatoes are shiny. Drizzle with honey and season with salt and pepper. Add ¼ cup water. Scrape the caramelized bits from the bottom of the pan using a wooden spoon. Cook until the liquid evaporates. 
  5. Serve immediately.
  6. Bon appétit!

Please rate this article