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Brussels Sprouts and Chestnuts With Blue Cheese

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“I wanted a different green for our Thanksgiving feast. I love Brussels sprouts along with half of my family, the other half hates them--all enjoyed this dish! Recipe from Sunset magazine. They suggest smaller sized sprouts to make it look pretty, I just quartered some of the larger ones. I don't know what steamed chestnuts are so I substituted water chestnuts with delicious results”
READY IN:
20mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat olive oil in large nonstick skillet over medium-high heat.
  2. Add shallots and sauté 1 minute.
  3. Add Brussels sprouts and chestnuts.
  4. Sprinkle with salt and pepper and sauté 1 minute.
  5. Add broth and bring to a boil then reduce heat, cover and simmer until Brussels sprouts are almost tender, about 5 minutes.
  6. Uncover and boil until almost all liquid evaporates, about 4 minutes.
  7. Add cream and boil until Brussels sprouts and chestnuts are coated with cream, stirring frequently, about 3 minutes.
  8. Mix in chives.
  9. season with salt and a generous amount of pepper.
  10. Transfer to bowl. Sprinkle with cheese and serve.

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