Autumn Side Dish Recipe: Brussels Sprouts and Chestnuts
Delicious autumn side dish of Brussels sprouts and chestnuts seasoned with butter, nutmeg, and salt, perfect to accompany your main dishes. A crunchy twist with roughly chopped toasted hazelnuts adds texture and nutty flavor. Warm, rich, and irresistible!
Ingredients
- 600 g Brussels Sprouts
- 300 g Chestnuts
- to taste Butter
- 1 pinch Nutmeg
- to taste Salt
Instructions
- Score the chestnuts with a sharp knife, being careful not to cut yourself.
- Bring a pot of salted water to a boil and cook the chestnuts for about 10 minutes.
- Drain the chestnuts, let them cool slightly, and then proceed to peel them delicately.
- Put the chestnuts back in a pot with fresh water and cook them until they become tender, then drain them again.
- Meanwhile, in another pot with boiling salted water, blanch the Brussels sprouts until they are al dente.
- Drain the Brussels sprouts and combine them with the chestnuts in a large bowl.
- In a small saucepan, melt a generous knob of butter and add a pinch of nutmeg and salt to flavor the dressing.
- Pour the flavored melted butter over the Brussels sprouts and chestnuts, gently stirring to blend the flavors.
Notes
To add a crunchy touch to the dish, sprinkle coarsely chopped toasted hazelnuts over the side dish before serving. This will add texture and a nutty flavor that pairs perfectly with the sweet autumnal flavors of Brussels sprouts and chestnuts.