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Writer's pictureMarianne Tshihamba

Brussels Sprouts with Roasted Chestnuts

This Brussels sprouts recipe is a far cry from the soggy overcooked version from my childhood. It's a great holiday side dish that really works allyear around!


Brussels Sprouts and Chestnuts

 

Ingredients

1 lb. Brussels sprouts

1 package of vacuum-packed roasted chestnuts

1 cup dried cranberries

3 TBSP olive oil

Salt and pepper

 

Method

Place the dried cranberries in a bowl of hot water to cover for 10 minutes.


Trim the ends of the Brussels sprouts.


In a steamer or double boiler steam the Brussels sprouts to your desired tenderness.


In a large pan, add the olive oil and heat until fragrant over medium heat.


Add the Brussels sprouts and sautée until the sprouts are completely warm.


Drain the dried cranberries and add them to the Brussels sprouts.


Add the roasted chestnuts and add to the Brussels sprouts.


Add salt and pepper to taste.

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