BRUSSELS SPROUTS WITH BACON, CHESTNUTS, AND CREAM
At Thanksgiving, I caramelize brussel sprouts which brings out their buttery, mellow flavors. In this recipe, they meld together with bacon or pancetta, cream, onions and olives to make a spectacularly interesting dish.
Provided by Jonathan Waxman
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat a large, heavy-bottomed skillet over medium heat. Cut the pancetta into ½-inch dice; dice the onions. Add the pancetta, onion, and 1 tablespoon olive oil to the pan and cook until brown, 5-8 minutes. Trim and halve the Brussels sprouts.
- Smash the garlic cloves, then chop finely. Move the pancetta and onion to the sides of the pan. Add the remaining olive oil and the Brussels sprouts, cut-side down, to the center of the pan. Then add 1 tablespoon butter.
- Season evenly with salt and pepper.
- Add the chestnuts, olives, and garlic, and stir. Cook, stirring occasionally, until golden brown, 6-7 minutes.
- Add the remaining butter, cream, and water. Add the sage and thyme (optional). Reduce the heat and simmer until the Brussels sprouts are tender and the liquid has thickened, 10-15 minutes. Serve hot.
BRUSSELS SPROUTS & WATER CHESTNUTS
This is such an easy recipe and it does dress up the sprouts - the chestnuts stay crunchy. I sometimes add a few button mushrooms too.
Provided by Bergy
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring broth to a boil, add sprouts and simmer uncovered for 7 minutes, or a bit longer depending on the size, they should be fork tender, drain well.
- Add butter,sugar, thyme, chestnuts salt& Pepper to the sprouts.
- Saute until the sprouts/ chestnuts are hot and glazed.
- Squeeze or sprinkle the fresh lemon juice over them.
- Serve hot.
Nutrition Facts : Calories 159.5, Fat 7.3, SaturatedFat 4, Cholesterol 15.3, Sodium 453.1, Carbohydrate 20.4, Fiber 6.5, Sugar 4.2, Protein 6.7
BRUSSELS SPROUTS WITH CHESTNUTS
A holiday tradition at my house.
Provided by Tallgirl6234
Categories Side Dish Vegetables Brussels Sprouts
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 183.5 calories, Carbohydrate 32.3 g, Cholesterol 11.4 mg, Fat 5.3 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 2.9 g, Sodium 47.5 mg, Sugar 7.7 g
MAPLE GLAZED BRUSSELS SPROUTS WITH CHESTNUTS
Categories Side Sauté Thanksgiving Fall Chestnut Brussels Sprout Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 375°F.
- 2. Bring 2 quarts of water and 1 teaspoon of salt to a boil.
- 3. If fresh chestnuts are used, shell with a paring knife and toast on a cookie sheet in the oven until the meat pulls from the shell and the shell and skin can be easily removed. If canned chestnuts are used, drain and dry them.
- 4. Trim the outside leaves from the Brussels sprouts and cut 1/4-inch deep cross in the bottoms of each.
- 5. Drop them in the boiling salted water and cook until they are fork tender.
- 6. Drain the sprouts and drop into ice water to shock and cool.
- 7. Cut each Brussels sprout in half.
- 8. Add the maple syrup to a 10 inch sauté pan and warm. Add the Brussels sprouts and bring to a boil. Quickly add the chestnuts and stir in the whole butter. The syrup and butter will thicken and glaze the sprouts.
- 9. Season with salt and pepper and serve.
CRUNCHY SPINACH SALAD
A fresh salad is the perfect complement to any summer meal, like my grilled ribeye steaks. This salad, with its tangy dressing and crisp, crunchy ingredients, has become one of our very favorites. -Sharon Bickett, Chester, South Carolina
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine spinach, bean sprouts, water chestnuts, eggs, bacon and onion. In a bottle or jar, combine all dressing ingredients. Cover and shake well to mix. Just before serving, pour dressing over salad and toss.
Nutrition Facts :
ROASTED BRUSSELS SPROUTS WITH HAZELNUTS
What I love about this recipe is the mix of Brussels sprouts and hazelnuts. This flavorful combo is festive enough for a special occasion yet homey and easy enough for every day. -Gail Prather, Hastings, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 450°. In a small heavy saucepan, melt butter over medium heat. Heat 2-3 minutes or until golden brown, stirring constantly. Remove from heat; stir in pepper and salt., Place Brussels sprouts and hazelnuts in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with butter mixture; toss to coat. Roast 10-15 minutes or until Brussels sprouts are tender, stirring occasionally.
Nutrition Facts :
BRUSSELS SPROUTS WITH BACON & CHESTNUTS
A classic Christmas combination - and it counts as two of your 5-a-day
Provided by Good Food team
Categories Side dish
Time 30m
Number Of Ingredients 4
Steps:
- Bring a large pan of salted water to the boil, then tip in 1 ¼ kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.
- Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.
- Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.
- Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.
- Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more.
- Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.
Nutrition Facts : Calories 196 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.61 milligram of sodium
SPROUTS WITH CHESTNUTS & CRISP PANCETTA
If you struggle to get the family to eat their sprouts, try adding some chestnuts and pancetta to make an irresistible side dish
Provided by Good Food team
Categories Buffet, Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Boil the sprouts for 3 mins until starting to soften slightly, then drain. Fry the pancetta until crisp, then remove from the pan and set aside. Add the chestnuts and sugar, tossing in the pan, then add the stock and reduce by half. Add the sprouts and pancetta back to the pan and warm through to serve.
Nutrition Facts : Calories 134 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.97 milligram of sodium
BRUSSELS SPROUTS WITH CHESTNUTS & SAGE
Prepare this simple festive side dish to jazz up the humble sprout. It makes a great get-ahead dish to save you time on Christmas Day
Provided by Good Food team
Categories Side dish
Time 45m
Number Of Ingredients 4
Steps:
- Boil a pan of water, add the sprouts and blanch for 6 mins. Drain and cool quickly under the cold tap or in iced water. To get ahead, pack into a plastic food bag and chill overnight.
- On the day, heat the goose fat in a large wok and add the sage and chestnuts. Cook for a few mins over the heat, add the sprouts, season and stir-fry until piping hot.
Nutrition Facts : Calories 153 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein
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