Filling And Healthy Side Dish

Brussel Sprouts with Chestnuts

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Average: 5 (3 votes)
(3 votes)
Brussel Sprouts with Chestnuts
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Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
323
calories
Calories

Healthy, because

Even smarter

Nutritional values

There are vegetables where minds are divided. Brussel sprouts are definitely one of them. But they are healthy and very tasty when prepared properly. With its vitamin C content, Brussel sprouts surpass all the big members of the cabbage family. Moreover, several studies show that frequent consumption of Brussel sprouts has a detoxifying effect and can reduce the risk of cancer.

The brussel sprouts become more digestible if you add caraway, aniseed or fennel. A little sugar or milk in the cooking water will soften the severity. If the sprouts are to be cooked whole, you should cut the stalk crosswise. This way they cook through more evenly and faster. And what goes well with the sprouts? Brussels sprouts and chestnuts are the perfect accompaniment to game dishes. 

1 serving contains
(Percentage of daily recommendation)
Calorie323 cal.(15 %)
Protein10 g(10 %)
Fat10 g(9 %)
Carbohydrates48 g(32 %)
Sugar added0 g(0 %)
Roughage14.9 g(50 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E3.5 mg(29 %)
Vitamin K245.9 μg(410 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.8 mg(32 %)
Vitamin B₆0.9 mg(64 %)
Folate212 μg(71 %)
Pantothenic acid0.5 mg(8 %)
Biotin2.1 μg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C193 mg(203 %)
Potassium1,442 mg(36 %)
Calcium88 mg(9 %)
Magnesium79 mg(26 %)
Iron2.8 mg(19 %)
Iodine1 μg(1 %)
Zinc1.3 mg(16 %)
Saturated fatty acids1.1 g
Uric acid103 mg
Cholesterol0 mg
Complete sugar18 g

Ingredients

for
4
Ingredients
14 ozs Chestnuts
21 ozs Brussels sprouts
salt
1 shallot
6 young garlic cloves
3 Tbsps grapeseed oil
1 tsp Mustard seed
freshly ground peppers

Preparation steps

1.

Cut the chestnuts crosswise then roast for 20 minutes in a pan at 425°F until the shell has browned and the nuts are golden brown. Remove from the heat, cool slightly, and peel.

2.

Rinse and trim the brussels sprouts, then cut crosswise along the stalk. Blanch in boiling water for 10 minutes until al dente, then rinse under cold water, and drain.

3.

Peel the shallot and garlic. Finely chop the shallot, and halve the garlic. Sauté the brussels sprouts and chestnuts in oil, then add the mustard seeds and cook for 8-10 minutes until golden brown, stirring occasionally. Mix in the garlic and shallot, then add a little water if necessary. Cook an additional 5 minutes.

4.

Season to taste with salt and pepper, and serve.