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Most UK supermarkets stock vacuum packed chestnuts –
If you can’t find them check out http://www.merchant-gourmet.com for suppliers
This may be a silly question, but the Trader Joe’s near my house sells fresh brussel sprouts still attached to the stalk, and I was wondering if your “1 lb.” measurement includes the stalk or just the sprouts. (If it’s just sprouts, about what weight would I want with stalk still attached?) Thanks!
The 1 lb measurement does NOT include the stalk. Brussels sprouts are usually sold loose. Good idea to get them on the stalk though, because they will likely be more fresh and will keep better. No idea what the weight would be with the stalk still attached, but I’m guessing that you would be fine with this recipe with the sprouts from one stalk. ~Elise
Dee-lish! Finished off with a little bit of umeboshi vinegar, a nice big bowl of these makes a whole meal. I think the secret is not to boil them too long, because you can always saute as long as you want. Thanks Elise!
We made this for Thanksgiving (in fact, we had a nearly all Simply Recipes Thanksgiving) and it was great! Aside from the part where we exploded chestnuts all over the kitchen, though :)
Oh yes, I’ve done the exploding chestnuts too. You’ve got to score them before cooking if you make them that way. ~Elise
Had these for Thanksgiving, too! We substituted toasted chopped walnuts for the chestnuts, and it was a big hit! And this may sound odd, but the leftovers made a great omelet filling this morning! I mixed in a little grated parmesan, and it was terrific!
These brussels sprouts were a huge hit at our Thanksgiving feast today! Thank you for the recipe.
Would this reheat well? If I made this in the afternoon and reheated it in a casserole dish a few hours later (in an oven, not a microwave), would it do well or would it end up a mushy, not-green mess?
I ate this for leftovers for days and loved it. It shouldn’t get mushy. It may not be as bright green. ~Elise
Made this last night — it was delicious! My grocery store didn’t have roasted chestnuts (or at least the person I asked didn’t know where they were), so I used toasted chopped hazelnuts. I will definitely be making this on Thanksgiving, and I’ll be on the lookout for roasted chestnuts!
I could eat 2 large bowls of this no problem, sometimes I wish my stomach was bottomless.
I love chestnuts with brussel sprouts. Lovely flavor combo. However, I live in a small rural town, so chestnuts are in the store in limited quantities only around the holidays. If I want the same feeling of chestnuts (though a different flavor note), I use walnuts or some other large meaty nut. Pecans work, but they add a slightly sweet flavor. Chestnuts are nice because they add a meaty, nutty element without a lot of other flavor distractions.
I’m bookmarking these for Christmas. I usually do Ina Garten’s roasted brussel sprouts but this looks really good. I often do a lot of my cooking ahead. Do you think this would work as a make ahead – squeeze lemon on after re-heating or no?
Yes on make ahead, and yes on lemon after re-heating. ~Elise
Are chestnuts the same as water chestnuts that you get in a can in the Asian section of the market? If they are not the same, are they close enough to substitute? I have never seen them. Is there a suitable sub?
Definitely not the same, not even close. You cannot use as a substitute. I would ask your local grocer for either jarred or vacuum-packed roasted chestnuts. ~Elise
Asian stores sell chestnuts in resealable zipbags. Never had to use the zip part as they are eaten almost immediately. I’ve also seen them like this in a few of the better grocery stores. I could eat a plate of only brussels sprouts for dinner and be perfectly happy.
I shred the sprouts in the food processor -this makes them really thin – then saute them with 1/4 lb. of diced pancetta. The chestnuts should just be the icing on the cake!!! (If I can keep from eating them before I toss them with the sprouts!) Definitely on my Thanksgiving menu!
Could I prepare the sprouts day before – and quickly cook the bacon and saute day of? This looks awesome!
I haven’t made this ahead, but I’m guessing that you could cut and blanch the brussels sprouts the day before, and to the rest the day of. ~Elise
This sounds simple and good. What part of the grocery store carries roasted chestnuts? I don’t think I’ve ever seen them.
They come in jars. Where you find them in the store really depends on the individual store. Near canned vegetables? Near raisins? I would just ask. That’s what I have to do. ~Elise
This is very similar to something I did last night, except I didn’t boil the sprouts. Cut that thinly, they don’t need it and a simple saute in the skillet is enough to cook them through. I cooked about the same time (maybe a minute more) and did add a couple of tablespoons of water, covered with a lid to steam for maybe a minute or two (of the entire cooking time). I find they absorb the taste of the fat better and stay nice and crisp.
Love the idea of the chestnuts, will try that next time. thanks!