November 12, 2012

Roasted Brussels Sprouts with Chestnuts

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Introduced to America in 1812 by Thomas Jefferson, Brussels sprouts are among the most traditional components of our Thanksgiving feasts. This vegetable that holds a resemblance to that of a miniature cabbage thrives during the colder months of the year, and are available during the fall and winter months still attached to the stalks (about 20-30 heads per) that they grow on.

As members of the cruciferous family, Brussels sprouts possess many of the cancer fighting properties as their relatives, broccoli and cabbage. Being similar in nutritional quality to broccoli, Brussels sprouts are rich in the anti-oxidants vitamins C, A, and K. They are also great sources of dietary fiber, B vitamins, and contain cancer-fighting phytochemicals.

This is my favorite way to enjoy them cooked, but if you are looking for a way to sneak them onto your holiday table with success, try my recipe for Shaved Brussels Sprout Salad. It will make anyone think twice about their former hatred for this life giving vegetable.

Roasted Brussels Sprouts with Chestnuts
Serves 6
For all ingredients, please consider using those that are organic or grown without pesticides.
 
1 pound Brussels sprouts
1 cup whole chestnuts, roasted and peeled (available in jars)
4 sprigs fresh thyme leaves
1 tablespoon olive oil
  sea salt
  freshly ground black pepper
 
If you have purchased a full stalk of the sprouts, remove the them with a knife or by snapping them off with your hands. Remove the outer leaves and trim the stems. Cut the sprouts in symmetrical halves.
Preheat the oven to 425 F.
Fill a medium size sauce pan with water and bring it to a boil over a high flame. Add a few pinches of salt.
Add the Brussels sprouts to the boiling water and cook for about 2 minutes until they turn a brighter shade of green. Remove with a spider skimmer or drain water off in a colander.
Transfer the blanched sprouts to a baking tray. Add the chestnuts, thyme, olive oil, a pinch of sea salt, and freshly ground black pepper. Use your hands to toss the ingredients together.
Roast in the oven for about 15 minutes or until they are golden and caramelized.
Remove from the oven and transfer to a serving dish. Serve immediately.

 

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Categories: Fall & Winter, Vegetables
 

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