Brussels sprouts are one of my favorite vegetables. I love them combined with chestnuts! For several years, this pan roasted, caramelized brussels sprouts and chestnuts dish became a favorite on Thanksgiving. We hadn’t made it in awhile because it contains sugar and a heck of a lot of oil (so unnecessary).
This year, I decided I wanted to make some sort of butternut squash, brussels sprouts, and chestnuts dish. I was thinking about just roasting them all but then I remembered how good that old Sprouts&Chestnuts dish was and I knew I had to make a variation of that. A healthier one, of course.
This is a great dish for holidays and get togethers, but also just to make for weekly food prep. It’s so delicious, I could literally eat all of it in one sitting! It may be my all time favorite recipe…. at least when it comes to vegetables ;).
The original recipe was from Gourmet Magazine, which isn’t published anymore. This recipe is loosely based upon that recipe.
Caramelized Brussels Sprouts and Chestnuts with Butternut Squash
3 lbs. butternut squash, peeled and cubed (about 2 cups once peeled and chopped)
1 lbs. of brussels sprouts, trimmed and halved
15 ounce jar of chestnuts, rinsed
1 tbs. extra virgin olive oil
1-2 tbs. coconut oil
1/4 cup apple cider vinegar
1/4-1/2 cup bone broth
Salt to taste
Preheat oven to 400F.
Peel and chop your butternut squash. Lay out on a parchment lined baking sheet and drizzle with 1 tbs. of olive oil, a sprinkle of salt and mix. Roast for about 30 minutes, mixing half way through, until squash is soft and slightly golden.
You can roast the squash ahead of time or WHILE the squash is roasting, prepare the sprouts and chestnuts.
In a large saucepan, heat 1 tbs. of coconut oil until melted over medium heat. Add sprouts and season with salt. Cook, stirring occasionally, until golden, about 15-18 minutes. If sprouts begin to stick, you can either add the extra tbs. of coconut oil or small amounts of water to deglaze the pan.
Add the chestnuts and combine. Cook for another 20-25 minutes, stirring occasionally, until sprouts and chestnuts are tender and browned in places.
Raise heat to medium-high and add the ACV and 1/4 cup of broth.Cook for about 5 minutes, stirring occasionally, until liquid reduces. Add in the butternut squash, mixing well. If things seem dry or are sticking to pan, add the extra 1/4 cup bone broth. Cook everything together for another 5 minutes.
Serve immediately or reheats well. Store leftovers in the fridge for up to 5 days.