Brussels Sprouts with Apples & Chestnuts

Cooking for a Crowd, Recipes, Weekend Cooking, Worknight Dinners


Last week I was chatting with Barbara and she said that she spends upwards of 20 hours per week working on her blog, recipes and photography.

I would guess that there are a lot of food bloggers who would agree with that. To say that my posting has been inconsistent lately would be an understatement because there is an inversely proportionate relationship between how busy I am with work and how frequently I post here.

If I had been posting as regularly as I’d like, then I would have told you weeks ago that I’ve been obsessed with Brussels sprouts this year.

They’ve always been a favorite veggie despite their less-than-stella reputation, but never have I made them as often at home as I have been lately.

There are just so many things about them that are great, so let’s make a list, shall we?

1. If you quarter them before cooking, they cook quickly, by roasting in oven or cooking in a skillet on the stove top. You could probably also steam them in the microwave but that isn’t something I’d wish on anyone.

2. You can prepare them so many different ways.

3. They are filling and therefore cheap. You will feel more satisfied after you eat a serving of Brussels sprouts than you would if you ate string cheese for dinner. Now I’m not saying those are your only two options, but you get it.

4. If you’re trying fervently not to gain weight (or you know, lose it, but let’s not talk about that until after December) you can eat a healthy portion of them for not a lot of calories (but not too healthy, unless you’re sleeping alone).

5. This list is getting a little long, isn’t it?

Though you can prepare Brussels sprouts a number of other ways – baked, roasted, au gratin, I like to make the on the stovetop on Thanksgiving day, freeing up coveted oven space for dishes that need to be baked or slow roasted (not to mention the turkey, which on many tables, is the main event).

Brussels Sprouts with Apples and Chestnuts
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 2 pounds Brussels sprouts, sliced thinly with brown ends and outer leaves removed
  • ½ cup diced onion
  • 2 Tablespoons olive oil
  • 2 small apples, diced into small pieces
  • ¼ cup chestnuts, chopped
  • 2 Tablespoons red wine vinegar
  • ½ cup dark maple syrup
  1. In a large sauté pan, heat olive oil over medium-high heat. Add onions and cook until they begin to appear translucent, 2-3 minutes. Add apples and Brussels sprouts and cook for about 6-8 minutes or until fruit begins to soften. Add chestnuts.
  2. Add red wine vinegar and maple syrup. Stir to combine and cook for five more minutes or until flavors or blended.
  3. Add salt and pepper to taste and serve with additional chestnuts as a garnish, if desired.

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