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Brussels Sprouts with Roasted Chestnuts and Cider Vinaigrette

Ingredients

  • 1 lb Brussels sprouts trimmed and halved
  • 4 Tbs Cider Vinaigrette recipe below
  • Dash of Thyme
  • 1/2 cup chestnuts
  • Cider Vinaigrette
  • 1/4 cup apple cider vinegar
  • 2 garlic cloves grated
  • 1 Tbs honey
  • 1 Tbs Dijon
  • 3/4 cup olive oil
  • 1/4 tsp Thyme
  • 1/2 tsp salt
  • dash of pepper

Instructions

  1. To Roast Chestnuts: (from Tori Avey)
  2. Preheat oven to 425
  3. Carefully make a long slice across the rounded top of each chestnut with a sharp serrated knife
  4. Cover chestnuts with water in a small saucepan and bring to a simmer
  5. When water begins to simmer, remove chestnuts from water with a slotted spoon and lay on a baking sheet
  6. Roast for 15 minutes
  7. Remove from oven and cover with a towel and allow to steam for 15 minutes
  8. Pull the shell and remove chestnut along with the brown skin
  9. Roughly chop
  10. For Brussels sprouts:
  11. Reduce oven to 400
  12. Combine all vinaigrette ingredients in a mason jar and shake vigorously
  13. Toss the Brussels sprouts with vinaigrette in a bowl
  14. Lay Brussels sprouts and vinaigrette on a foil-lined baking sheet
  15. Sprinkle with a dash if Thyme
  16. Roast for 20-25 minutes
  17. 3-4 minutes before Brussels sprouts are done, toss the chopped chestnuts on top and continue roasting the last 3-4 minutes