Brussels Sprouts & Chestnuts
A different side dish for the holidays. This recipe originally called for canned chestnuts, but I have never found them in our local stores.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
thanksgiving
easter
christmas
side dish
brussels sprouts
american
bread
spring
buttery
thanksgiving
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 cup butter
- 2 teaspoon sugar
- 1 1/2 cup chestnuts
- 3 10-oz packages brussels sprouts, frozen
- Carbohydrate 17.124694163334 g
- Cholesterol 10.1677083333333 mg
- Fat 4.33828708333333 g
- Fiber 2.6599999666214 g
- Protein 3.50267791666667 g
- Saturated Fat 2.51983033333333 g
- Serving Size 1 1 Serving (105g)
- Sodium 34.807 mg
- Sugar 14.4646941967126 g
- Trans Fat 0.344864083333334 g
- Calories 114 calories
Score, roast and shell the chestnuts. (Or, score and cook in a pan in a bit of water.) Cook butter with sugar until golden. Add chestnuts to butter-sugar mixture and brown. Separately, cook the Brussels sprouts according to package directions. Drain. Add chestnuts with butter mixture to sprouts and moisten with a little stock or water in which the sprouts were cooked. Season with salt and pepper to taste.
