Brussels Sprouts with Chestnuts

Delicious Brussels Sprouts and Chestnuts Recipe from Belgium

Region / culture: Belgium | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Brussels Sprouts with Chestnuts is a delicious and nutritious side dish that is perfect for the fall and winter seasons. This recipe combines the earthy flavor of Brussels sprouts with the nutty taste of chestnuts, creating a dish that is both savory and satisfying.

History

Brussels sprouts have been cultivated for centuries, with records of their consumption dating back to ancient Rome. Chestnuts have also been a popular ingredient in European cuisine for centuries. The combination of Brussels sprouts and chestnuts in this recipe is a classic pairing that has stood the test of time.

Ingredients

1.5 lb (720 g) of fresh brussels sprouts
refrigerated butter-flavored cooking spray
2 tbsp (25 g) of reduced-fat stick margarine
8 whole chestnuts, chopped
2 tbsp (30 ml) of fresh lemon juice

How to prepare

Trim the Brussels sprouts by halving them lengthwise and cutting them into thin julienne strips.
Lightly coat a large nonstick skillet with cooking spray.
Add 1 tbsp (12.5 g) of margarine to the skillet and place it over medium-high heat.
Add the Brussels sprouts to the skillet and sauté them until they are crispy tender and golden brown, which should take about 3 minutes.
Using a slotted spoon, transfer the Brussels sprouts to a serving dish and sprinkle them with chestnuts.
In the same skillet, melt the remaining 1 tbsp (12.5 g) of margarine and stir in the lemon juice.
Once the mixture is hot, pour it over the Brussels sprouts and serve.

Variations

Add crispy bacon or pancetta for a smoky flavor.
Substitute walnuts or pecans for the chestnuts.
Drizzle with balsamic glaze for a touch of sweetness.

Cooking Tips & Tricks

Be sure to trim the Brussels sprouts properly to ensure even cooking.

- Sautéing the Brussels sprouts in a hot skillet will help them develop a crispy exterior.

- Adding lemon juice to the dish at the end will brighten the flavors and add a touch of acidity.

Serving Suggestions

Brussels Sprouts with Chestnuts pairs well with roasted chicken, grilled steak, or baked salmon. It can also be served alongside mashed potatoes or wild rice.

Cooking Techniques

Sautéing the Brussels sprouts in a hot skillet will help them develop a crispy exterior. Be sure to cook them until they are tender but still slightly firm.

Ingredient Substitutions

If you can't find fresh chestnuts, you can use canned or vacuum-packed chestnuts instead. You can also substitute butter for the margarine.

Make Ahead Tips

You can trim and julienne the Brussels sprouts ahead of time and store them in an airtight container in the refrigerator. Cook them just before serving for the best texture.

Presentation Ideas

Serve Brussels Sprouts with Chestnuts in a decorative serving dish garnished with fresh herbs or lemon zest. You can also sprinkle with grated Parmesan cheese for added flavor.

Pairing Recommendations

Brussels Sprouts with Chestnuts pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay. It also goes well with a light-bodied red wine, such as Pinot Noir.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Brussels Sprouts with Chestnuts contains approximately 150 calories.

Carbohydrates

Each serving of Brussels Sprouts with Chestnuts contains approximately 20 grams of carbohydrates.

Fats

Each serving of Brussels Sprouts with Chestnuts contains approximately 8 grams of fat.

Proteins

Each serving of Brussels Sprouts with Chestnuts contains approximately 5 grams of protein.

Vitamins and minerals

Brussels sprouts are a good source of vitamin C, vitamin K, and folate. Chestnuts are rich in vitamin C, vitamin B6, and manganese.

Alergens

This recipe contains tree nuts (chestnuts) and dairy (margarine), which may be allergens for some individuals.

Summary

Brussels Sprouts with Chestnuts is a nutritious dish that is rich in vitamins and minerals. It is a good source of carbohydrates, fats, and proteins, making it a well-rounded side dish.

Summary

How did I get this recipe?

I can still picture the first time I came across this recipe. It was a chilly autumn day, and I was wandering through the farmer's market in search of some fresh produce for dinner. As I made my way past the stalls filled with colorful fruits and vegetables, a particular display caught my eye - a pile of Brussels sprouts nestled next to a basket of shiny chestnuts.

I had never cooked with either ingredient before, but something about the way they looked together sparked my curiosity. I approached the vendor, an elderly gentleman with a twinkle in his eye, and asked him how he liked to prepare Brussels sprouts and chestnuts. His face lit up with a smile, and he began to tell me a story about how he had learned to make a delicious dish combining the two ingredients.

As he spoke, I could see the passion and love he had for cooking shining through. He had acquired the recipe from an old friend who had learned it from her grandmother, who in turn had passed it down through the generations. The recipe was a simple one, but it was clear that it was a favorite in his family.

I decided then and there that I needed to try my hand at making Brussels sprouts with chestnuts. I purchased a bag of sprouts and a handful of chestnuts, thanked the vendor for his story, and headed home to begin my culinary adventure.

Back in my cozy kitchen, I set to work preparing the ingredients. I trimmed the Brussels sprouts and halved them, feeling the satisfying crunch of the leaves as I sliced through them. I scored the chestnuts with a sharp knife and roasted them in the oven until their shells split open, releasing their rich, nutty aroma.

Once the Brussels sprouts and chestnuts were ready, I heated some butter in a pan and tossed the sprouts in, letting them sizzle and brown as they cooked. The chestnuts were added next, along with a sprinkle of salt and a dash of pepper. I stirred everything together, allowing the flavors to meld and mingle, until the sprouts were tender and the chestnuts were crispy.

As I took my first bite of the finished dish, I was transported to a world of warmth and comfort. The Brussels sprouts were tender and sweet, with a slight bite that contrasted beautifully with the rich, earthy flavor of the chestnuts. It was a dish that spoke of the changing seasons, of cozy nights spent around the dinner table with loved ones.

From that day on, Brussels sprouts with chestnuts became a staple in my repertoire of recipes. I made it for family gatherings, dinner parties, and quiet nights at home. Each time I prepared it, I felt a connection to the past, to the generations of cooks who had come before me and shared their love of good food with their families.

Over the years, I have made small tweaks and adjustments to the recipe, adding a pinch of garlic here or a splash of balsamic vinegar there. But the heart of the dish remains the same - a simple, comforting combination of Brussels sprouts and chestnuts that speaks to the soul.

As I sit here now, surrounded by my family and looking back on a lifetime of cooking and sharing meals together, I am grateful for the simple pleasures that food can bring. The memories of that chilly autumn day at the farmer's market, the warmth of the kitchen as I cooked, the laughter and conversation that filled the air - all of it is woven into the fabric of my life, a tapestry of love and tradition that I will pass down to future generations.

And so, as I take one last bite of Brussels sprouts with chestnuts, I am filled with gratitude for the simple joys of cooking and sharing meals with those we hold dear. May this recipe bring as much joy and comfort to you and your loved ones as it has to me. Bon appétit!