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Brussels Sprouts with Chestnuts
Brussels Sprouts with Chestnuts
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Holiday tradition: Brussels sprouts and chestnuts. Perfect with turkey, chicken, or beef.
Ingredients:
  • 1 pound fresh chestnuts
  • 1 pound Brussels sprouts, halved
  • 3 tablespoons butter
  • 2 medium shallots, minced
  • 1 pinch ground nutmeg, or to taste
Instructions:
  • Score an X on the flat side of each chestnut. Boil chestnuts in a large pot of water for 10 minutes, then gently cool them.
  • Peel the outer shell and brown skin off the cooled chestnuts. Boil the chestnuts in a pot over medium heat until tender, for 20 to 25 minutes. Drain and set aside.
  • Simultaneously, boil a large pot of lightly salted water. Cook Brussels sprouts uncovered until tender, for 7 to 10 minutes. Drain in a colander, then submerge in ice water for a few minutes to chill and halt cooking.
  • Place chilled Brussels sprouts in a colander and allow them to drain thoroughly.
  • In a skillet over medium heat, melt the butter until sizzling. Sauté the shallots until soft and translucent for about 5 minutes. Add the chestnuts and Brussels sprouts, followed by a sprinkle of nutmeg, salt, and pepper. Keep cooking and stirring occasionally until everything is heated through, around 5 minutes more.

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