Brussels Sprouts with Chestnuts and Honey Mustard Dressing Recipe

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Everett Dean Modified: March 22, 2022
Brussels Sprouts with Chestnuts and Honey Mustard Dressing Recipe

How To Make Brussels Sprouts with Chestnuts and Honey Mustard Dressing

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes

Serves:

Ingredients

  • 3lemons
  • 1cupextra-virgin olive oil
  • 3tbspdijon mustard
  • 2tbspchestnut honey
  • 1tbspwhole grain mustard
  • 1tspfresh thyme leaves,chopped
  • 1tspkosher salt
  • ½tspfreshly ground pepper
  • ½lbfresh chestnuts
  • 2containerfresh brussels sprouts
  • 8tbspunsalted butter
  • kosher salt and freshly ground pepper

Instructions

  1. To make dressing: In a small saucepan, cover 1 lemon with water

  2. Bring to a boil; reduce heat and simmer until soft, about an hour, turning lemon occasionally

  3. Remove lemon and let cool

  4. Cut lemon in half and with a teaspoon scrape out pulp, leaving just the peel; finely chop peel

  5. Squeeze 4 tablespoons juice from remaining lemons

  6. In a bowl, mix lemon peel, olive oil, Dijon mustard, honey, whole grain mustard, thyme, salt, and pepper

  7. Whisk to combine

  8. To prepare vegetables: With a paring knife, cut an X in the flat side of each chestnut shell

  9. In a saucepan, cover chestnuts with water and bring to a boil; reduce heat and simmer until tender, about 15 minutes

  10. Drain chestnuts

  11. When cool enough to handle but still warm, peel chestnuts

  12. With tip of paring knife, make a shallow X in the bottom of each brussels sprout

  13. Bring a large pot of salted water to a boil

  14. Add brussels sprouts and cook until tender, about 6 minutes

  15. Drain and run under cold water until cool

  16. In a large skillet, melt butter over medium heat

  17. Add chestnuts and sprouts; season with salt and pepper to taste

  18. Cook, turning occasionally with a spatula, until vegetables are browned, 15 to 20 minutes

  19. With a slotted spoon, remove vegetables to a large serving platter

  20. Whisk dressing and drizzle 1/4 cup over vegetables

  21. null

Nutrition

  • Calories: 426.42kcal
  • Fat: 39.23g
  • Saturated Fat: 11.12g
  • Trans Fat: 0.47g
  • Monounsaturated Fat: 22.98g
  • Polyunsaturated Fat: 3.51g
  • Carbohydrates: 20.11g
  • Fiber: 1.25g
  • Sugar: 5.04g
  • Protein: 1.35g
  • Cholesterol: 30.53mg
  • Sodium: 255.09mg
  • Calcium: 24.70mg
  • Potassium: 211.38mg
  • Iron: 0.83mg
  • Vitamin A: 100.20µg
  • Vitamin C: 27.17mg
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