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🍽️ Roasted Chestnuts with Tender Brussels Sprouts

585 kcal · 30 min · 4 servings

Roasted Chestnuts with Tender Brussels Sprouts Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius with top and bottom heat.
  2. 2. Make a cross-shaped cut into the shell of the chestnuts at two opposite points.
  3. 3. Place the chestnuts in the hot oven and roast them for about 30 minutes.
  4. 4. Remove the chestnuts when the shell is brown and has opened up.
  5. 5. Let the chestnuts cool down slightly so you can peel them more easily.
  6. 6. Remove the hard shell and the inner skin from the chestnuts.
  7. 7. Clean the Brussels sprouts by removing any outer wilted leaves.
  8. 8. Wash the Brussels sprouts thoroughly and let them drain well.
  9. 9. Bring a pot of salted water to a boil.
  10. 10. Add the Brussels sprouts to the boiling water and cook them for 10 to 12 minutes until tender-crisp.
  11. 11. Drain the Brussels sprouts and rinse them briefly with cold water to stop the cooking process.
  12. 12. Let the Brussels sprouts drain well again.
  13. 13. Melt butter in a large pan over medium heat.
  14. 14. Add the peeled chestnuts and the Brussels sprouts to the hot butter.
  15. 15. Sauté the vegetables for a few minutes until fragrant.
  16. 16. Pour vegetable broth and cream over the vegetables in the pan.
  17. 17. Let the liquid reduce almost completely until only a little sauce remains.
  18. 18. Stir in the Creme double (a cream with a higher fat content) into the sauce.
  19. 19. Season the dish with salt, pepper, and a pinch of ground nutmeg.
  20. 20. Warm the serving plates so the food stays hot.
  21. 21. Plate the chestnut and Brussels sprout dish on the warmed plates and serve immediately.

Nutrition per serving