Posted By Ingrid Turner on Dec 23, 2013 in Brussel Sprouts, Christmas, Featured, Fruit & Vegetables, Holidays & Events, How To Cook, Side Dishes, Vegetarian, Veggies | 0 comments

This recipe for Brussel Sprouts & Chestnuts is such a lovely addition to a Fall or Winter table.

Christmas & chestnuts just seem to go together, and this dish certainly is festive. It’s so pretty with the whole sprouts, chestnuts & pearl onions, all round & beautiful.

How to Cook Brussel Sprouts & Chestnuts:

If fresh chestnuts aren’t available, use vacuum-packed ones. The canned ones won’t really enhance this dish.

Type: Side Dish Recipe

Serve with: butter
Prep Time: 15 – 20 min
Cook Time: 30 – 35 min
Yields: 6 – 8 servings

Ingredients:

2 tbsp butter – melted
10 – 15 pearl onions – peeled
1 lb chestnuts – peeled
1 1/4 lbs Brussel sprouts – cleaned & trimmed
1 1/2 cups chicken broth
1 bay leaf
2 sprigs parsley and/or thyme
dash of cayenne pepper
2 tbsp dry sherry
1/4 tsp salt
1/4 tsp black pepper
2 tbsp heavy cream

Instructions:

In a large sauté pan on medium heat, melt butter. * Tip: Bacon drippings are okay to use too.
Add small pearl onions & chestnuts.
Tilt pan back & forth to make sure onions & chestnuts are all covered with the fat & slowly cook until all are browned on all sides. This will take 10 – 15 min. * Tip: Do not burn or char.
Add Brussel sprouts, chicken broth, bay leaf, parsley or thyme, cayenne pepper, sherry, salt & pepper.
Bring to a boil. Turn heat to medium. Then, cover & simmer until sprouts are tender – 15 min or thereabouts.
Remove bay leaf, parsley & thyme before serving.
Transfer to a serving dish & gently stir in heavy cream.

What a festive side dish these Brussel Sprouts & Chestnuts are paired with a hearty entrée.