Rounding out my Christmas dinner was a recipe for roasted Brussels sprouts and chestnuts, from December 2008’s issue of Cooking Light. I love Brussels sprouts, and I love chestnuts, so I thought this would be a nice combination.
And it was, although I think I got the proportions off. I had almost equal quantities of Brussels sprouts and chestnuts and there were too many chestnuts. I would use the chestnuts just as an accent flavor, with about a 1:5 ratio.
Again, this is a very easy recipe. I used my cast iron dutch oven with a lid, so that I could start them cooking on the stove and then move the pot to the oven. I simplified things even further by using frozen Brussels sprouts and canned chestnuts (whole, not in a paste). I sauteed the Brussels sprouts in some olive oil, let them cook for about five minutes, then added the chestnuts. I then popped the whole thing in the oven for about 45 minutes. Delicious.