Chestnuts with Brussels sprouts baked in the oven is a tasty and unusual winter side dish. The chestnuts are boiled and then peeled, while the Brussels sprouts are sautéed with shallots, lemon juice, and spices. Everything is then baked in the oven with grated fontina cheese and soft butter. The result is a hot and flavorful dish, perfect to serve during the colder months.
Roasted Chestnuts with Brussels Sprouts
Ingredients
- 500 G Chestnuts Chestnuts
- 500 G Brussels Sprouts Brussels Sprouts
- 100 G Fontina Cheese Fontina Cheese
- 1 Lemon Lemon
- 1 Shallot Shallot
- 1 Pinch Nutmeg Nutmeg
- Butter Butter
- Salt Salt
- Pepper Pepper
Instructions
- Incise the chestnuts with a small knife and boil them for 20 minutes.
- In the meantime, trim the Brussels sprouts, remove the cores and outer leaves, and wash them.
- In a pan, sauté the chopped shallot with a little butter.
- Add the Brussels sprouts, sprinkle with lemon juice and 1/2 cup of water.
- Season with salt, pepper, and a pinch of nutmeg.
- Cover and let cook for about 10 minutes.
- Drain the chestnuts, rinse them under cold water, peel them, also remove the inner skin, and distribute them in a buttered baking dish.
- Add the Brussels sprouts with some of their cooking liquid.
- Sprinkle the surface with grated fontina cheese and some soft butter flakes.
- Place in a preheated oven at 200°C, bake for half an hour.
- Serve this tasty and unusual winter side dish hot.
Notes
Add diced prosciutto for an extra touch of flavor.
