Brussels Sprouts With Chestnuts Sage Recipes

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BEST-EVER BRUSSELS SPROUTS



Best-ever Brussels sprouts image

Celebrate the humble sprout with this insanely delicious recipe. Crisp cubes of apple provide beautiful sweetness, while sausage - and Worcestershire sauce (my secret ingredient) - gives a contrasting savoury kick. Serve straight from the pan or make ahead and crisp it all up in the oven on the big day - both ways work!

Provided by Jamie Oliver

Categories     Mains     Vegetables     Christmas     Sunday lunch

Time 30m

Yield 6 as a side

Number Of Ingredients 7

800 g Brussels sprouts
2 higher-welfare Cumberland sausages
½ a bunch of fresh sage, (15g)
20 g unsalted butter
1 onion
1 sweet eating apple
1 tablespoon Worcestershire sauce

Steps:

  • 1. Trim the Brussels and peel away any tatty outer leaves, halving any larger ones and keeping the smaller ones whole. Cook in a large pan of boiling salted water for 5 minutes, then drain and leave to steam dry.
  • 2. Melt the butter in a large frying pan on a medium-low heat. Pick and add half the sage leaves, cook for 3 minutes, or until crispy, then tip into a small bowl. 3. Place the pan back on the heat and squeeze the sausage meat from the skins directly into the pan, breaking it up with the back of a spoon. Cook for 3 to 5 minutes, until golden and crispy, while you peel and finely slice the onion, and pick and finely chop the remaining sage. 4. Add the onion and chopped sage to the pan and cook for 5 minutes on a medium-high heat, or until the onions have softened, stirring occasionally. 5. Peel and core the apple, then finely dice. Tip into the pan, and add the sprouts too, then add the Worcestershire sauce and toss until hot through. 6. Transfer to a serving platter, scatter over the crispy sage leaves, and dig in! Tip: For a veggie-friendly version, swap the sausages for chopped chestnuts, and use anchovy-free Worcestershire sauce.

Nutrition Facts : Calories 158 calories, Fat 8.7 g fat, SaturatedFat 3.6 g saturated fat, Protein 8.5 g protein, Carbohydrate 12 g carbohydrate, Sugar 8.9 g sugar, Sodium .4 g salt, Fiber 1 g fibre

BRUSSELS SPROUTS WITH CHESTNUTS & SAGE



Brussels sprouts with chestnuts & sage image

Prepare this simple festive side dish to jazz up the humble sprout. It makes a great get-ahead dish to save you time on Christmas Day

Provided by Good Food team

Categories     Side dish

Time 45m

Number Of Ingredients 4

1kg Brussels sprouts , trimmed
4 tbsp goose fat
a few sage sprigs, shredded
200g pack whole, cooked and peeled chestnuts

Steps:

  • Boil a pan of water, add the sprouts and blanch for 6 mins. Drain and cool quickly under the cold tap or in iced water. To get ahead, pack into a plastic food bag and chill overnight.
  • On the day, heat the goose fat in a large wok and add the sage and chestnuts. Cook for a few mins over the heat, add the sprouts, season and stir-fry until piping hot.

Nutrition Facts : Calories 153 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein

BRUSSELS SPROUTS WITH BACON & CHESTNUTS



Brussels sprouts with bacon & chestnuts image

A classic Christmas combination - and it counts as two of your 5-a-day

Provided by Good Food team

Categories     Side dish

Time 30m

Number Of Ingredients 4

1 ¼kg Brussels sprouts, trimmed (or if buying pre-trimmed, buy 1 kg)
6 rashers smoked streaky bacon, cut into bite-sized pieces (or use more, if you like)
200g vacuum-packed chestnuts
50g butter

Steps:

  • Bring a large pan of salted water to the boil, then tip in 1 ¼ kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.
  • Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.
  • Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.
  • Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.
  • Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more.
  • Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.

Nutrition Facts : Calories 196 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.61 milligram of sodium

BRILLIANT BRUSSELS



Brilliant brussels image

I know sprouts can be divisive, but this recipe is so delicious. Chestnuts give it a holiday vibe. If there's anyone roasting them in your town, buy theirs! You can do this on the day, or on Christmas Eve.

Provided by Jamie Oliver

Categories     Sides     Jamie Magazine     Vegetables     Christmas     British     Vegetable sides

Time 55m

Yield 12

Number Of Ingredients 7

2 onions
½ a bunch of fresh sage, (15g)
6 rashers of higher-welfare smoked streaky bacon
olive oil
200 g vac-packed chestnuts, roasted and peeled (shelled weight)
1 kg Brussels sprouts
2 large knobs of unsalted butter

Steps:

  • Peel and chop the onions, then pick and finely chop the sage leaves.
  • Place a large pan on a high heat to get nice and hot. Slice the bacon into chunky strips and put in the pan with a drizzle of oil, then immediately turn the heat down to medium. Fry for a few minutes, or until lightly golden, then crumble in the chestnuts.
  • Fry for about 5 minutes, or until deep golden, then add the onions and sage. Turn the heat down to low and cook slowly for about 30 minutes, stirring occasionally.
  • Meanwhile, trim the Brussels and peel away any tatty outer leaves, halving any larger ones through the core and keeping the smaller ones whole.
  • Place the Brussels in a large saucepan over a high heat for a couple of minutes, then, once the pan is nice and hot, cover with boiling salted water.
  • Boil for 5 minutes, or until just tender but with a little bite. Taste to check - they should be slightly undercooked.
  • Drain the Brussels, then stir through the chestnut mixture, scraping up any lovely sticky bits from the bottom of the pan.
  • Add the butter and season to perfection, then serve right away, or cover and store in the fridge, reheating in the pan when needed.

Nutrition Facts : Calories 126 calories, Fat 6.8 g fat, SaturatedFat 2.7 g saturated fat, Protein 4.8 g protein, Carbohydrate 12 g carbohydrate, Sugar 5.5 g sugar, Sodium 0.4 g salt, Fiber 4.5 g fibre

BRUSSEL SPROUTS WITH CHESTNUTS



Brussel sprouts with chestnuts image

Serve this quick and easy brussel sprout with chestnuts side dish for Christmas dinner or as an accompaniment to a Sunday roast. Looking for something else? We've got lots more brussel sprout recipes for you to look at.

Provided by delicious. magazine

Categories     Brussels sprouts recipes

Time 10m

Yield Serves 6

Number Of Ingredients 3

750g sprouts, peeled
40g butter
200g cooked and peeled whole chestnuts, roughly chopped

Steps:

  • Wash the sprouts in water. Drain, rinse, and discard any damaged leaves. Bring a large pan of water to the boil, add the sprouts and blanch for 3-4 minutes.
  • Melt the butter in a pan over a medium heat.
  • Add the sprouts and chestnuts and toss for a few minutes until heated through. Season well, then serve

Nutrition Facts :

BRUSSELS SPROUTS WITH CHESTNUTS



Brussels Sprouts with Chestnuts image

A holiday tradition at my house.

Provided by Tallgirl6234

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 1h

Yield 8

Number Of Ingredients 6

1 pound fresh chestnuts
1 pound Brussels sprouts, halved
3 tablespoons butter
2 shallots, minced
salt and ground black pepper to taste
1 pinch ground nutmeg, or to taste

Steps:

  • Score the flat side of each chestnut with an X. Place the chestnuts into a large pot filled with water and bring to a boil. Cook for 10 minutes, then remove chestnuts from the pot. Allow to cool slightly, then peel outer shell and brown skin. Return chestnuts to the pot and continue to boil over medium heat until tender, 20 to 25 minutes. Drain and set aside.
  • Meanwhile, bring another large pot of lightly salted water to a boil. Add the Brussels sprouts, and cook uncovered until tender, 7 to 10 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and set aside.
  • Heat the butter in a skillet over medium heat. Stir in the shallots; cook and stir until the shallots has softened and turned translucent, about 5 minutes. Stir in the chestnuts and Brussels sprouts. Season with salt, pepper, and nutmeg. Continue cooking and stirring until heated through, about 5 minutes.

Nutrition Facts : Calories 183.5 calories, Carbohydrate 32.3 g, Cholesterol 11.4 mg, Fat 5.3 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 2.9 g, Sodium 47.5 mg, Sugar 7.7 g

BRUSSELS SPROUTS AND CHESTNUTS



Brussels Sprouts and Chestnuts image

Although Brussels sprouts are often included in holiday menus, this fiber-rich vegetable deserves to be included in meals all winter long. Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Side Dish     Vegetables     Brussels Sprouts

Yield 6

Number Of Ingredients 6

3 cups Brussels sprouts
1 cup chestnuts, peeled
1 large oranges, peeled and segmented
½ cup low fat, low sodium chicken broth
1 tablespoon canola oil
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Trim each sprout by cutting a little piece off the bottom. With a small paring knife, make an X in the top of the sprout. Repeat with all sprouts and place in steamer over 2 inches of boiling water. Steam the sprouts covered for about 10 minutes or until tender.
  • Remove sprouts from pot and allow to cool. Cut each sprout in half and place in a casserole dish. Layer the chestnuts on top of the sprouts. Place the oranges on top of the chestnuts. If using whole roasted chestnuts, follow instructions in step 4
  • Add the broth and pour over all ingredients. Drizzle the casserole with oil. Grind in pepper and salt. Bake for 15 minutes or until oranges are soft.
  • To roast whole chestnuts: Mark an X on the rounded side of each chestnut with a pairing knife. Place all the chestnuts on a baking sheet, and roast in the oven for about 30 minutes or until soft. Let cool. Peel, trying to keep the chestnuts as whole as possible.

Nutrition Facts : Calories 102.1 calories, Carbohydrate 18.2 g, Fat 2.8 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 0.3 g, Sodium 43.7 mg, Sugar 6.4 g

BRUSSELS SPROUTS WITH CHESTNUTS AND SAGE



Brussels Sprouts with Chestnuts and Sage image

Here's a quick side dish that's healthy and easy to prepare. Chestnuts and sage bring winter flavors to a fall favorite. Enjoy!

Provided by BetterEats.com

Time 21m59S

Yield 12

Number Of Ingredients 8

2 pound brussels sprouts, trimmed and halved
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
3 tablespoon low-sodium chicken broth
3/4 cup fresh chestnuts, chopped coarsely
2 teaspoon fresh sage
1/2 teaspoon salt
freshly ground black pepper, to taste

Steps:

  • Bring a large saucepan of water to a boil over high heat. Add the Brussels sprouts and cook until bright green and just tender, 6-8 minutes. Drain well.
  • Melt the butter with the oil and broth in a large skillet over medium heat. Add the Brussels sprouts, chestnuts, and sage and cook, stirring often, until heated through, 2-4 minutes. Season with the salt and pepper, to taste. Serve warm or at room temperature.

Nutrition Facts : ServingSize 1 serving, Calories 71 calories, Sugar 2 g, Fat 3 g, Carbohydrate 11 g, Cholesterol 3 mg, Fiber 3 g, Protein 3 g, SaturatedFat 0.9 g, Sodium 117 mg

BRUSSELS SPROUTS WITH CHESTNUTS



Brussels Sprouts with Chestnuts image

Categories     Dairy     Nut     Vegetable     Side     Thanksgiving     Vegetarian     Quick & Easy     High Fiber     Fall     Chestnut     Brussels Sprout     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

2 tablespoons unsalted butter
3/4 teaspoon salt
1/2 teaspoon black pepper
1 1/4 cups water
2 lb Brussels sprouts, trimmed and halved lengthwise (8 cups)
1 cup heavy cream
2/3 cup bottled roasted whole chestnuts (4 oz), coarsely crumbled

Steps:

  • Bring butter, salt, pepper, and 1 cup water to a boil over high heat in a deep 12-inch heavy skillet, then add Brussels sprouts and simmer, partially covered, stirring occasionally, until crisp-tender, 6 to 8 minutes. Remove lid and boil over moderately high heat until water is evaporated and sprouts are lightly browned, 3 to 4 minutes. Add cream and remaining 1/4 cup water and bring to a boil, stirring. Add chestnuts, then reduce heat and simmer, stirring occasionally, until heated through, about 2 minutes.

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