Brussels Sprouts with Chestnuts

Ingredients and Weight:

• Brussels sprouts, 1 pound
• Chestnuts, peeled and chopped, 1 cup
• Pancetta, diced, 1/2 cup
• Onion, chopped, 1/2 cup
• Garlic, minced, 2 cloves
• Olive oil, 2 tablespoons
• Salt and pepper, to taste
• Dry white wine, 1/2 cup (optional)
• Chicken broth, 1/2 cup (optional)
• Butter, 1 tablespoon

Preparation Time:

15 minutes

Cooking Time:

30-35 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Trim and halve the Brussels sprouts.
2. Heat olive oil in a large skillet over medium heat.
3. Add pancetta and cook until crispy.
4. Add onion and garlic and cook until softened.
5. Add Brussels sprouts and chestnuts and cook, stirring occasionally, until starting to brown and soften.
6. If desired, pour in white wine and simmer until reduced by half.
7. Add chicken broth and simmer until Brussels sprouts are tender and chestnuts are heated through.
8. Stir in butter and season with salt and pepper to taste.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 150
• Carbohydrates: 20g
• Protein: 5g
• Fat: 10g
• Fiber: 5g

Dish Characteristics:

• Savory and nutty
• Tender Brussels sprouts and chestnuts
• Crispy pancetta
• Rich sauce (if using white wine and chicken broth)
• Suitable for American taste

User Comments:

• "This dish was delicious! The flavors were well-balanced and the chestnuts added a nice touch."
• "I love how simple this recipe is to make. It's perfect for a weeknight meal."
• "The Brussels sprouts were cooked perfectly. They were tender but still had a bit of crunch."
• "I made this dish without the white wine and chicken broth and it was still very flavorful."
• "This is a great recipe for a holiday side dish."

Special Precautions and Tips:

• If you cannot find peeled and chopped chestnuts, you can use pre-vacuumed chestnuts or roast your own.
• To roast chestnuts, score the shells with a knife and roast them in a 400°F (200°C) oven for 15-20 minutes, or until the shells peel away easily.
• Be careful not to overcook the Brussels sprouts, as they will become mushy.
• Serve warm with additional Parmesan cheese, if desired.