Minorcan-style Brussels Sprouts with Chestnuts

Ingredients

In the original French recipe, Brussels sprouts are typically cooked with bacon or pancetta, giving the dish a smoky and salty flavor. However, in this Minorcan adaptation, we replace the bacon with roasted chestnuts to add a touch of sweetness and a unique Mediterranean twist. We alse have the original recipe for Choux de bruxelles aux marrons, so you can check it out.

• 500g (1 lb) Brussels sprouts 500g (1 lb) Brussels sprouts
• 200g (7 oz) roasted chestnuts 200g (7 oz) roasted chestnuts
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional) 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 24g, 6g
• Protein: 6g
• Fiber: 8g
• Salt: 0.5g

Preparation

1. 1.
   Trim the ends of the Brussels sprouts and remove any discolored outer leaves. Cut them in half.
2. 2.
   Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
3. 3.
   Add the Brussels sprouts to the skillet and cook for about 5 minutes, stirring occasionally, until they start to brown.
4. 4.
   Add the roasted chestnuts, paprika, cayenne pepper (if using), salt, and pepper. Stir well to combine.
5. 5.
   Reduce the heat to low, cover the skillet, and cook for an additional 10-12 minutes, or until the Brussels sprouts are tender but still slightly crisp.
6. 6.
   Remove from heat and serve hot.

Treat your ingredients with care...

• Brussels sprouts — Make sure to trim the ends and remove any discolored outer leaves before cooking.
• Roasted chestnuts — If using pre-packaged roasted chestnuts, check for any shells or skin remnants before adding them to the dish.

Tips & Tricks

• For an extra burst of flavor, sprinkle some lemon zest over the cooked Brussels sprouts before serving.
• If you prefer a spicier dish, increase the amount of cayenne pepper or add a pinch of red pepper flakes.
• To save time, you can use pre-trimmed Brussels sprouts and pre-packaged roasted chestnuts.

Serving advice

Serve the Minorcan-style Brussels sprouts with chestnuts as a side dish alongside roasted meats, grilled fish, or as part of a vegetarian feast. It pairs well with a glass of crisp white wine.

Presentation advice

Arrange the Brussels sprouts and chestnuts on a platter, garnish with fresh herbs such as parsley or thyme, and drizzle with a touch of olive oil for an elegant presentation.