This is a perfect Thanksgiving or Christmas side dish. Low in calories, Brussels Sprouts are packed with nutrients. High in Vitamins C and K, they also contain generous amounts of Vitamin A, Vitamin B6, folate, potassium and manganese. The perfect flavour combination of the chestnuts and mushrooms and the sweetness of the red onion when combined with these wondrous little green vegetables creates a dish which isn't just OTT healthy, it's fabulously tasty too.
This recipe will serve 4 people as a side dish but the ingredient amounts are really just a guideline, don't worry if you don't have the exact quantities. I used frozen chestnuts in this recipe which I cooked first but over the holiday period we used these jars of St Dalfour Whole Chestnuts which are already cooked and beautifully sweet.
Brussels Sprouts with Chestnuts, Red Onions and Mushrooms GF SCD
500 g brussels sprouts trimmed
200 - 250 g cooked chestnuts
200 - 250 g mushrooms washed and chopped
2 medium red onions
1 - 2 cloves garlic crushed
½ - 1 tblsp honey or other liquid sweetener such as maple syrup (not SCD)
freshly ground sea salt & black pepper
extra virgin olive oil
fresh parsley to garnish
- Heat a tablespoon of extra virgin olive oil in a deep frying pan.
- Slice the red onion, tip into the pan and fry for a few minutes until translucent.
- Slice the trimmed brussels sprouts in half and add to the pan.
- Add the garlic.
- Over a medium to high heat, fry the sprouts until they start to brown.
- Add the chopped mushrooms and cooked chestnuts.
- Cook over a medium to high heat, stirring regularly, until the mushrooms are cooked.
- Season with freshly ground sea salt and black pepper.
- Stir in the honey or maple syrup, add a little more or less if you prefer.
- Garnish with chopped fresh parsley and a sprinkling of nutmeg.
- Serve hot.
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This recipe is shared at Gluten Free Recipe Fix - Thanksgiving Edition