Chestnuts With Brussel Sprouts
This chestnut brussel sprouts recipe combines the earthy flavors of freshly toasted chestnuts with the bright nuttiness of sautéed brussel sprouts. Each bite carries a contrast of textures and flavors that will be sure to delight your taste buds.
— Constant Cookbook
Ingredients
- 1 pound fresh chestnuts (2 cups)
- ¼ cup olive oil or grapeseed oil
- 3 cloves garlic, minced
- 2 pounds brussel sprouts (4-6 cups), trimmed and cut in half
- ½ teaspoon celtic sea salt
Instructions
- Use a paring knife to score each chestnut
- Arrange chestnuts in a single layer in a 9 inch 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 9 inch 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
Yield
Serves 8
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