These Chestnut Cranberry Roasted Brussels Sprouts are the perfect seasonal dish. It also can be a part of your festive Thanksgiving dinner!
I like living in Canada. Besides other good things I won’t be counting today, I can celebrate Thanksgiving twice.
Right, twice! Here in Canada, we celebrate this day in October. Also, being a food blogger, I don’t mind celebrating in once again, at the end of November.
Not that I literally celebrate this day twice, but I love to create a couple of good festive recipes for my USA friends. As you know, I’m a highly generous guy (Does anyone needs more fresh figs? Lavender?) So I’m happily sharing this recipe for Chestnut Cranberry Roasted Brussels Sprouts with all who are celebrating this significant holiday in a few days. If you aren’t among these lucky folks, well you should still make some Chestnut Cranberry Roasted Brussels Sprouts.
Chestnut Cranberry Roasted Brussels Sprouts
It’s an absolutely simple yet delish side dish (Although I had it as the main course). It requires just a few ingredients such as sprouts, shallots, cranberries, chestnuts, and seasonings. Of course, you can buy raw chestnuts and roast them first, but I grabbed the cooked ones, and I am not embarrassed about this. Also, some bacon would be a nice touch, I believe.
But before I wrap my post up, I know you’d like to know how I spent Thanksgiving in October. Well, I cannot leave you without the answer. I’m generous and nice, remember?
It was a really lovely long weekend (Extended for me since I took a few extra days off), and I spent it in Halifax, with Andrey. The weather that weekend (See the proof – pictures attached) was really nice; however, on a Thanksgiving day Nova Scotia was affected by notorious hurricane Matthew, and we had quite a storm. That was okay, though – Thanksgiving is a family holiday, and we spend it at home.
Unfortunately, I didn’t make these Chestnut Cranberry Roasted Brussels Sprouts that day. It would have been a nice addition to a cozy day at home.
But you, my friends, don’t hesitate and include this dish in your Thanksgiving menu. You family would appreciate this.
Have you already developed your Thanksgiving menu?
- 2 tablespoons salted butter
- 1,5 pounds Brussels sprouts, cut in half if large
- 3 shallots, finely chopped (1/2 cup)
- 1 tablespoon smoked paprika
- black pepper and salt, to taste
- 1/3 cup dried cranberries
- 2 cups (200 gr) fully cooked chestnuts
- Melt the butter in a large pan over medium heat. Add the Brussels sprouts and shallots and cook about 5 minutes until start to brown.
- Decrease heat to medium. Add 5-7 tablespoons of water in the pan, cover, and cook about 7-8 minutes until start to soften.
- Uncover to evaporate water and get the sprouts golden. Add the smoked paprika, pepper, and salt, and cook until almost ready, about 5 minutes (or less/longer to the desired texture).
- Add the cranberries and chestnuts and cook for 2 additional minutes.
- Off heat.