Best Roasted Chestnuts And Brussels Sprouts Recipes

Roasted Chestnuts and Brussels Sprouts image

Provided by Food Network

Time 50m

Yield 8 servings

Number Of Ingredients 6

2 pounds chestnuts
1 1/2 pounds Brussels sprouts, trimmed
4 tablespoons unsalted butter
2 tablespoons minced shallots
1/4 cup minced fresh herbs
Salt and freshly ground pepper to taste

Steps:

Preheat oven to 400 degrees.
With a sharp knife, score each chestnut 1/4-inch deep all around. Arrange them in one layer in a baking pan and roast for 20 minutes, or until shells have just opened. Peel off both layers of skin with a knife while the nuts are still hot. In a large saucepan of boiling, salted water, cook the Brussels sprouts for 12 to 15 minutes, or until tender. Drain and refresh with cold water. Then thinly slice the cooled Brussels sprouts.
In a large skillet set over moderately high heat, melt the butter, add the shallots and cook, stirring, 2 minutes. Add the chestnuts, Brussels sprouts, herbs, and salt and pepper, and saute for 2 to 3 minutes, or until heated through.

Roasted Brussels Sprouts with Chestnuts, Pomegranate, and Cider Reduction image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 8

2 pounds brussels sprouts, 1 1/2 pounds halved, 1/2 pound thinly sliced
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup apple cider
3 tablespoons apple-cider vinegar
1 tablespoon Dijon mustard
5 ounces roasted and peeled chestnuts, halved (quartered, if large)
1/2 cup pomegranate seeds (from 1 pomegranate)

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss halved brussels sprouts with oil; season with salt. Spread in a single layer and roast, stirring once halfway through, until browned and crisp in places, 35 to 40 minutes.
Meanwhile, combine cider, vinegar, and Dijon in a saucepan; season with salt and pepper. Boil, stirring occasionally, until syrupy and reduced to 1/4 cup, about 12 minutes.
Toss roasted and raw brussels sprouts with chestnuts, cider reduction, and 1/4 cup pomegranate seeds; season with salt and pepper. Top with remaining 1/4 cup pomegranate seeds; serve.

ROASTED BRUSSELS SPROUTS WITH BACON AND CHESTNUTS image

Yield 6 People

Number Of Ingredients 7

6 oz. bacon, diced
5 shallots, minced
4 lb. brussels sprouts, halved lengthwise
1 cup roughly chopped roasted and peeled
chestnuts (fresh or jarred)
2 Tbs. chopped fresh thyme
Salt and freshly ground pepper, to taste

Steps:

Preheat an oven to 425ºF. In a large roasting pan or ovenproof sauté pan over medium heat, cook the bacon until crisp, 5 to 8 minutes. Add the shallots and cook until soft, about 2 minutes. Increase the heat to medium-high, add the brussels sprouts, chestnuts, thyme, salt and pepper and stir well. Transfer the pan to the oven and roast for 15 minutes, then stir the ingredients. Continue roasting until the brussels sprouts are tender, about 10 minutes more. Transfer to a serving dish and serve immediately.