Roasted Brussels Sprouts with Chestnuts

Ingredients

• 500g (1.1 lb) Brussels sprouts 500g (1.1 lb) Brussels sprouts
• 200g (7 oz) fresh chestnuts 200g (7 oz) fresh chestnuts
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 24g, 6g
• Protein: 6g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Prepare the Brussels sprouts by trimming the ends and removing any outer leaves that are wilted or discolored.
3. 3.
   Cut an "X" on the flat side of each chestnut using a sharp knife.
4. 4.
   Place the chestnuts in a pot of boiling water and cook for 5 minutes. Drain and let them cool slightly before peeling off the shells and inner skins.
5. 5.
   In a large bowl, toss the Brussels sprouts and chestnuts with olive oil, salt, and black pepper until well coated.
6. 6.
   Spread the Brussels sprouts and chestnuts in a single layer on a baking sheet.
7. 7.
   Roast in the preheated oven for 25-30 minutes, or until the sprouts are tender and golden brown, stirring once halfway through.
8. 8.
   Remove from the oven and serve hot.

Treat your ingredients with care...

• Brussels sprouts — Make sure to trim the ends and remove any wilted or discolored leaves before cooking. This will ensure that the sprouts cook evenly and have a pleasant texture.
• Chestnuts — After cutting an "X" on the flat side of each chestnut, it's important to boil them for a few minutes before peeling. This will make the peeling process easier and ensure that the chestnuts are cooked through.

Tips & Tricks

• For an extra burst of flavor, drizzle the roasted Brussels sprouts and chestnuts with a balsamic glaze before serving.
• If fresh chestnuts are not available, you can use canned or pre-packaged chestnuts. Just make sure to adjust the cooking time accordingly.
• To save time, you can prepare the Brussels sprouts and chestnuts in advance and store them in the refrigerator until ready to roast.
• Experiment with different seasonings such as garlic powder, smoked paprika, or dried herbs to customize the flavor profile of the dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Serving advice

Serve the Roasted Brussels Sprouts with Chestnuts as a side dish alongside roasted meats, poultry, or fish. It pairs well with a variety of main courses and adds a touch of elegance to any meal. Garnish with fresh herbs such as parsley or thyme for an extra pop of color.

Presentation advice

Arrange the roasted Brussels sprouts and chestnuts on a platter, allowing their vibrant colors to shine through. Sprinkle some freshly ground black pepper on top for an added visual appeal. Serve in a rustic-style dish to enhance the French countryside charm of the recipe.