In the process of creating this recipe I cooked chestnuts in a variety of ways. I report here: do not bother with the boiling method. This manner of preparation entails the painstaking prying of many little nuts from their shells. During that process I felt like a squirrel –with a knife.
My favorite way, providing both ease and the tastiest results, is the pan roasting method. After you remove the chestnuts from the pan, remove the shells while they are still warm and with a little luck, there will be less prying.
- 1 pound fresh chestnuts (2 cups)
- ¼ cup olive oil or grapeseed oil
- 3 cloves garlic, minced
- 2 pounds brussel sprouts (4-6 cups), trimmed and cut in half
- ½ teaspoon celtic sea salt
- Use a to score each chestnut
- Arrange chestnuts in a single layer in a 9 inch skillet
- Toast over a medium flame for 5 to 10 minutes, until shell begins to curl away from nut
- Remove from heat, partially cool, then peel and discard shells
- In a 9 inch skillet, warm oil over medium heat and add brussel sprouts and garlic
- Sauté sprouts 5 to 10 minutes, covered, stirring now and then, until lightly browned
- Add chestnuts to skillet and cook covered additional 10 minutes, stirring occasionally until sprouts are very brown
- Stir in salt, sauté an additional 2-3 minutes
- Serve
I tested this gluten-free Thanksgiving side dish on my husband tonight. As he ate it, he repeatedly stated that he didn’t like chestnuts. At the end of dinner after single-handedly devouring the chestnuts with brussel sprouts, he conceded that maybe chestnuts aren’t so bad and that he might actually like them, as he cleared away the empty serving dish.
Faye says
I love brussel sprouts when there is something good to go with it but no matter how much I try to make them taste better, my kids won’t touch it.
Ginnis says
I eat brussel sprouts every day this time of year. Trader Joe’ sells them on the stalk – so yum. They just snap off. Or you can roast the whole stalk which would be super cool – but I have not tried that. They are also delightful sauteed in coconut oil .. (or roasted) I haven’t done them with chestnuts but I’ll give it a try. hmmm…
Emily Littlefield says
I LOVE brussel sprouts so I love discovering new healthy recipes with them. Thank you!
Michelle says
Oh my gosh. SO good. I didn’t know until now… but I LOVE Brussel Sprouts. YUM!
Rachel Begun, The Gluten Free RD says
I knew this recipe would be a hit at Thanksgiving. Everyone at my table loved it!
Heather Jacobsen says
I have never been a big fan of brussels sprouts, even though I eat just about everything else. But I have seen so many brussels sprouts recipes this season that I think I better give them a new look. This recipe looks great! Just wondering… would a nutcracker work on chestnuts, or is it not the right fit? Thanks for the great recipe and have a great Thanksgiving!
Tracy W says
I have never tried chestnuts. I always see them at the store and wondered what to do with them. I love trying new things, so this recipe just made it on my Thanksgiving menu!
Abby Bean says
I’m with Amy; pre-packaged chestnuts are the (easy) way to go!
Amy says
I *love* this recipe! I am such a huge brussel sprouts and have recently discovered that I also love chestnuts, so this combo was a big hit for me! Only change I made to the recipe was using pre-roasted packaged chestnuts (I know, boo on me, but Im a working student so Im lazy when it comes to dinner), and added a few dashes of liquid smoke. Yum, super scrumptious~!!!!!!!!!!!! Thanks for the awesome recipe!