Brussels Sprouts and Chestnuts
November 17, 2016
These tiny cabbages—in the same plant family as broccoli and kale and, like them, powerhouses of vitamins and antioxidants—are matched with sweet, nutty chestnuts in this classic holiday dish. Unlike other nuts, chestnuts are allowed on the Ornish Reversal plan, since they are low in both calories and fat and high in heart-healthy vitamins, mineral, phytochemicals, and fiber. A sweet-tart balsamic glaze adds a final polish to this dish.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4-6 servings
Directions
To prepare and serve
1In a large 12-inch, heavy-bottomed saucepan over medium heat, combine pearl onions, vegetable broth, liquid aminos, garlic, and 1 teaspoon of the thyme. Cook, stirring occasionally, until onions are soft and liquid has reduced by two-thirds.
2Set aside.
3Wash sprouts and remove any blemished outer leaves. Trim off stem ends.
4Halve each sprout through the stem end. If sprouts are large, cut in quarters.
5Place a vegetable steamer basket in a saucepan and add water to just below bottom of steamer basket.
6Over medium heat, bring water to a boil.
7Add brussels sprouts. Cover and steam sprouts until tender, about 8 minutes.
8Remove steamer basket from saucepan.
9Add sprouts and chestnuts to onion mixture.
10Over medium heat, cook, stirring, until onions, chestnuts, and sprouts are thoroughly warmed.
11Taste for seasoning and add remaining thyme, salt and/or pepper as needed.
12Arrange sprouts and chestnuts in a warmed serving dish.
13Drizzle generously with balsamic glaze and serve.
To prepare ahead of time, steam sprouts as directed.
1Plunge sprouts into a bowl of ice water to stop the cooking.
2Once cool, drain, cover, and refrigerate for up to 24 hours.
3Onion mixture can also be prepared and refrigerated up to 24 hours in advance.
4Heat sprouts, chestnuts, and onions together just before serving.
Nutrition Facts
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