Christmas Chestnut Brussels Sprouts |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
This is our rendition of a dish we were served at an anniversary dinner in a Georgian restaurant on Queen Anne in Seattle. The sweet, unctuous & slight bitterness all balance wonderfully! Enjoy as a dish on the sideboard during the holidays or for a special dinner whenever the weather is cold. I like to roast my own chestnuts & peel while hanging out the evening before - but jarred chestnuts way easier & pretty darn good, just a bit softer to work with. Ingredients:
4 ounces unsalted butter |
2 yellow onions, large, sliced 1/4 inch thick |
2 lbs brussels sprouts, trimmed & steamed until just tender |
8 ounces chestnuts, jarred & chopped into quarters |
1/8 teaspoon nutmeg |
1/4 teaspoon kosher salt |
pepper, fresh ground |
Directions:
1. Melt butter in large heavy bottomed sauté pan & add onions. Sauté over med-low heat until onions are caramelized.
2. Add Brussels sprouts, toss to coat with butter & sauté until sprouts heated through, around 4 minutes.
3. Add chestnuts to pan with onions & sprouts, add nutmeg & salt. Toss to coat evenly, gently as chestnuts break up. Heat through 1 to 2 minutes, then pour into heated bowl.
4. Top with fresh ground pepper & more butter if desired.
|
|