Sauteed Brussels with Chestnuts

    1 hour

    A wonderfully festive side dish. Brussels sprouts are sauteed with shallots and chestnuts. Perfect for Christmas dinner, Sunday lunch or whatever you fancy.

    12 people made this

    Serves: 8 

    • 450g fresh chestnuts
    • 450g Brussels sprouts, halved
    • 50g butter
    • 2 shallots, finely chopped
    • salt and ground black pepper to taste
    • 1 pinch ground nutmeg or to taste

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Score the flat side of each chestnut with an X. Place the chestnuts into a large pot filled with water and bring to the 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.
    2. Meanwhile, bring another large pot of lightly salted water to the 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.
    3. Heat the butter in a frying pan 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.

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    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    Sprouts got too soft for our liking. Would cut water time in half. We love sprouts but do not think the chestnuts added anything to the dish. We do like chestnuts, just not in this dish.  -  30 Dec 2010  (Review from Allrecipes US | Canada)


    All of my favorite ingredients! I loved it and made it as written for me. For the rest of the family I added some bacon and this at least got them to try it.  -  26 Jan 2010  (Review from Allrecipes US | Canada)


    I substituted sweet yellow onions for shallots, to save myself a store run. This was a hit at my house, and a good way to use some of the chestnuts I've been gathering. I'll definitely make it again.  -  18 Sep 2017  (Review from Allrecipes US | Canada)