Tired of the same old dinner routine? Craving something both healthy and utterly delicious? Then look no further! This Brussel sprouts and chestnut recipe is a fantastic autumnal delight, perfect for a quick weeknight dinner or a sophisticated side dish for a special occasion. It's surprisingly easy to make, bursting with flavor, and showcases the best of seasonal ingredients. Get ready to elevate your vegetable game!
Ingredients:
- 1 pound Brussel sprouts, trimmed and halved
- 1 cup chestnuts, peeled and roughly chopped (canned or pre-cooked are fine!)
- 2 tablespoons olive oil
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 1/4 cup dry white wine (optional, chicken broth can be substituted)
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions:
Step 1: Prepare the Brussel Sprouts and Chestnuts
First, preheat your oven to 400°F (200°C). While the oven heats, trim and halve the Brussel sprouts. If using raw chestnuts, you'll need to peel and chop them. This is easiest after roasting or boiling them briefly. Canned or pre-cooked chestnuts are a great time-saver.
Step 2: Sauté the Aromatics
Heat the olive oil in a large oven-safe skillet (cast iron works perfectly!) over medium heat. Add the chopped shallot and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Add Brussel Sprouts and Chestnuts
Add the halved Brussel sprouts and chopped chestnuts to the skillet. Toss everything together to coat evenly with the oil and aromatics.
Step 4: Deglaze and Simmer (Optional)
If using white wine, pour it into the skillet and let it simmer for a couple of minutes, allowing the alcohol to cook off. This step adds depth of flavor but is entirely optional; chicken broth works just as well.
Step 5: Roast to Perfection
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the Brussel sprouts are tender and slightly caramelized and the chestnuts are heated through. Stir halfway through cooking for even browning.
Step 6: Finish and Serve
Remove the skillet from the oven and stir in the balsamic vinegar and fresh thyme leaves. Season generously with salt and pepper to taste. If using, sprinkle with grated Parmesan cheese. Serve immediately and enjoy!
Cooking Tips:
- Don't overcrowd the pan: Ensure there's enough space between the Brussel sprouts and chestnuts for even cooking and browning. You might need to cook them in batches if necessary.
- Adjust cooking time: Oven temperatures can vary, so keep an eye on your Brussel sprouts and adjust the cooking time as needed. They should be tender but not mushy.
- Get creative with herbs: Experiment with other herbs like rosemary or sage for a different flavor profile.
Variations:
- Spicy kick: Add a pinch of red pepper flakes for a little heat.
- Bacon lovers: Crumble some cooked bacon over the top before serving for extra flavor and richness.
- Maple glaze: Drizzle a little maple syrup over the Brussel sprouts and chestnuts during the last few minutes of cooking for a sweet and savory touch.
Nutritional Information (per serving, approximate):
This recipe provides a good source of fiber, vitamins, and minerals. Nutritional information will vary slightly depending on the ingredients used and serving size. A rough estimate would be around 200-250 calories, depending on additions.
This delicious Brussel sprouts and chestnut recipe is perfect for a healthy and satisfying meal. The combination of sweet chestnuts and slightly bitter Brussel sprouts, enhanced by aromatic herbs and a touch of balsamic vinegar, creates a symphony of flavors that will delight your taste buds. It's a simple yet elegant dish that's sure to become a family favorite. Enjoy!