Ingredients1 h servings 183 cals
- Score the flat side of each chestnut with an X. Place the chestnuts into a large pot filled with water and bring to a boil. Cook for 10 minutes, then remove chestnuts from the pot. Allow to cool slightly, then peel outer shell and brown skin. Return chestnuts to the pot and continue to boil over medium heat until tender, 20 to 25 minutes. Drain and set aside.
- Meanwhile, bring another large pot of lightly salted water to a boil. Add the Brussels sprouts, and cook uncovered until tender, 7 to 10 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and set aside.
- Heat the butter in a skillet over medium heat. Stir in the shallots; cook and stir until the shallots has softened and turned translucent, about 5 minutes. Stir in the chestnuts and Brussels sprouts. Season with salt, pepper, and nutmeg. Continue cooking and stirring until heated through, about 5 minutes.
Per Serving: 183 calories; 5.3 g fat; 32.3 g carbohydrates; 3.2 g protein; 11 mg cholesterol; 48 mg sodium. Full nutrition
ReviewsRead all reviews 5
Sprouts got too soft for our liking. Would cut water time in half. We love sprouts but do not think the chestnuts added anything to the dish. We do like chestnuts, just not in this dish.
All of my favorite ingredients! I loved it and made it as written for me. For the rest of the family I added some bacon and this at least got them to try it.
I substituted sweet yellow onions for shallots, to save myself a store run. This was a hit at my house, and a good way to use some of the chestnuts I've been gathering. I'll definitely make it...
I loved this! I had some chestnuts in the freezer, leftover from the holidays . Made the recipe exactly as stated and I would not change a thing! Thanks for a great side dish!