Prep 20 mins
Cook 20 mins
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.
- 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
- Melt butter in large heavy bottomed sauté pan & add onions. Sauté over med-low heat until onions are caramelized.
- Add Brussels sprouts, toss to coat with butter & sauté until sprouts heated through, around 4 minutes.
- 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.
- Top with fresh ground pepper & more butter if desired.
I was looking for a recipe to use chestnuts. This is similar to another brussels sprouts recipe I have and the chestnuts are a good compliment. I slit my chestnuts and place in a paper bag or covered dish and microwave them. I browned them during the saute process. I used powdered ginger instead of nutmeg (from my other recipe) and omitted the onions. This is a great seasonal dish. Thanks