Brussel Sprouts and Chestnuts Recipe

Brussels Sprouts and Chestnuts

At Christmas dinner in our house there is one side dish that will always be on the table: some sauteed Brussel Sprouts and Chestnuts. Roasted Chestnuts are one of my favourite things – especially when they have just come out of the fire.

This recipe for sauteed brussels sprouts and chestnuts replicates the sweet taste of roasted chestnuts, which together with the bitterness of the seared Brussel sprouts is the perfect combination to go with your turkey.

In our house we love Brussel sprouts (or Brussels sprouts) and this recipe is a perfect accompaniment to many dishes, especially a Sunday roast. 

Sprouts are a member of the Gemmifera group of cabbages and are like mini cabbages. Sprouts, however, grow on a stalk, as opposed to larger cabbages that grow on the ground.

My missus loves Brussel sprouts, and we enjoy them regularly as an accompaniment to meat.

Sweet Chestnut

Castanea sativa, or the edible sweet chestnut, is not to be confused with the horse chestnut (Aesculus hippocastanum), or ‘conker’ tree.

The nuts look similar but the horse chestnuts are not edible and are in fact slightly poisonous.

The sweet chestnut, on the other hand, is delicious when roasted and especially when combined with the bitter Brussel sprout.

Back in the UK, we used to search for sweet chestnuts when we were kids and we would light a bonfire to roast them.

Roasted Brussel Sprouts with Chestnuts

This dish can be produced in the oven or on the hob. I prefer to cook them on the hob in a cast-iron skillet.

The skillet retains the heat well and it is easier to keep an eye on so that you do not burn everything. It gives the same effect as roasting and you can get a good charred effect from the cast-iron skillet.

Preparation of Main Ingredients

Preparing Brussel sprouts and chestnuts can take some time. For these photos, I bought some ready peeled chestnuts which come in a vacuum-packed bag. Super easy.

But if you have gathered them yourself, then you will need to put a cut in the flat side of the nut before boiling for 15 minutes or roasting in the oven for 15 minutes. The skin will then peel off easily.

The sprouts have to be individually cut and peeled and then rinsed together.

I tend to do it in front of the television (Netflix boxset or a rugby match) as it can be a bit tedious, especially if you are making a large batch.

Remember if you avoid using any butter this can be classed a vegan or vegetarian recipe and it is certainly one of our favourite vegetarian recipes.

I hope you enjoy it. Please give some feedback below if you do!

Here they are served up with a delicious sausage sandwich!

How to make roasted Brussel Sprouts and chestnuts

Brussel Sprouts and Chestnuts

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This delicious side dish is a perfect accompaniment to a traditional Sunday roast, Christmas or Thanksgiving dinner.

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Ingredients

• 150g sweet chestnuts, peeled and chopped
• 200g pre-prepared Brussel Sprouts
• 1 tbsp Peanut oil
• 1 tbsp Walnut oil
• Garlic powder
• Salt and pepper
• 1 tbsp Sesame oil

Instructions

1. Prepare the Brussels sprouts. Do this by chopping off the stalk end and peeling off the outer leaves until you have a clean sprout.
2. Then rinse in water and let them air dry in a sieve. 
3. If the sprouts are large ones, then cut them into halves, or quarters to suit.
4. Peel and cut the chestnuts into small 1/2 " pieces.
5. Heat and mix the oils in a skillet.
6. Add the sprouts and the chestnuts, and sprinkle with garlic powder. Stirring occasionally over medium heat until the sprouts and chestnuts are cooked. 5-10 minutes. The sprouts should show some charring here and there.
7. Season to suit before serving.

Notes

Serve up on the plate with your main course, or alternatively serve in a separate bowl to let people serve themselves. Unfortunately not everyone out there loves sprouts like we do. 

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