Filter
Reset
Sort ByRelevance
SHELKINS
Brussels sprouts with chestnuts and red grapes
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Clean the sprouts and cut the stalks crosswise.
-
Boil the sprouts in a pan with plenty of boiling water and salt in 10 minutes until al dente.
-
Rinse them in a colander under cold running water and let them drain. That way they stay nice and green.
-
Halve the chestnuts and the grapes.
-
Melt the butter in a pan and stir in the sprouts with chestnuts and thyme. Preheat them in 3-5 minutes until they are hot through and through.
-
Scoop the grapes through and heat everything for a moment. Add some salt and pepper if necessary.
-
Serve the sprouts in a bowl.
Blogs that might be interesting
-
10 minSide dishWhite beans, olive oil, onion, garlic, goat cheese, black olive, pita bread or raw vegetables,white bean puree with goat's cheese -
40 minSide dishvine tomatoes, onions, olive oil, garlic, dried Provençal herbs, grated Parmesan cheese,Roasted tomatoes -
30 minSide dishroot, baking flour, White wine vinegar, fresh ginger, curry powder, turmeric, sugar, flour, cucumber, shallot,Piccalilly -
20 minLunchRed wine vinegar, olive oil, honey, garlic, feta, Kale, hazelnut, cooked beet, parsley,winter farmer's cabbage salad with beetroot and hazelnuts
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it