Brussels Sprout and Chestnut Skillet with Hazelnut Butter Crumbs

Brussels sprouts meet chestnuts, apple and crispy hazelnut butter crumbs. A warming autumn dish that fills you up and works as a vegetarian main course or as a refined side to roast meat.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 800 g Brussels sprouts
• 200 g Chestnuts, vacuum-packed and pre-cooked
• 1 pc Onion
• 1 pc tart apple
• 1 bunch Thyme
• 1 tbsp Olive oil
• 40 g Butter
• 50 g Hazelnuts, chopped
• 40 g Breadcrumbs
• 150 ml Apple juice
• 1 tbsp Apple cider vinegar
• 1 tsp Sugar
• Salt
• Pepper

Method

1. Trim the Brussels sprouts, remove the outer leaves, cut a cross into the stem and halve the sprouts.
2. Peel the onion and dice finely. Wash the apple, quarter it, core it and cut into small cubes. Pluck the thyme leaves from the stems.
3. Toast the hazelnuts briefly in a large pan without fat until fragrant, then remove.
4. Melt 20 g butter in the same pan, toast the breadcrumbs in it until golden brown and season with salt and a pinch of sugar. Remove the crumbs and wipe out the pan.
5. Heat olive oil in the pan, sauté the onion and apple in it for 3 minutes, then add the Brussels sprouts and fry vigorously for 5 minutes, turning them.
6. Pour in apple juice, apple cider vinegar and sugar, and steam the Brussels sprouts covered over medium heat for about 8 minutes until tender and the liquid has almost evaporated.
7. Coarsely crumble or halve the chestnuts and fold in with the thyme leaves. Let them cook along for another 3 minutes.
8. Let the remaining butter foam in a small pan until it smells nutty. Add the chopped hazelnuts and breadcrumbs and toss briefly.
9. Season the Brussels sprouts with salt and pepper, arrange on plates and sprinkle with the hazelnut butter crumbs.