Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Roast Brussels Sprouts and Chestnuts with Prosciutto and Balsamic Vinegar Recipe
Dec 14, 2010 @ 12:07 PM
Posted by
Daily Value: 13%
Servings: 8
Balanced
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 256Daily Value: 13%
Servings: 8
Balanced
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 9g | 14% |
| Saturated | 2g | 8% |
| Carbs | 38g | 13% |
| Fiber | 2g | 8% |
| Sugars | 2g | 0% |
| Protein | 7g | 14% |
| Cholesterol | 10mg | 3% |
| Sodium | 397mg | 17% |
| Calcium | 41mg | 4% |
| Magnesium | 38mg | 10% |
| Potassium | 624mg | 18% |
| Iron | 2mg | 9% |
| Zinc | 1mg | 7% |
| Vitamin A | 576IU | 12% |
| Vitamin C | 70mg | 117% |
| Thiamin (B1) | 0mg | 16% |
| Riboflavin (B2) | 0mg | 5% |
| Niacin (B3) | 2mg | 9% |
| Vitamin B6 | 0mg | 21% |
| Folic Acid (B9) | 75µg | 19% |
| Vitamin B12 | 0µg | 2% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 7% |
| Vitamin K | 116µg | 145% |
| Fatty acids, total monounsaturated | 6g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
Pairs Well With
Exclusive from The Daily Meal
There are plenty of ways to gussy up a burger. But to make one that's as mouthwatering as it is...
This go-to recipe for classic barbecued ribs embraces what we refer to as our "oven-cheat...
A cold soup that can be prepared ahead of time is an ideal start to dinner on Fire Island —...
Popular Recipes
Flickr/sling
A flavorful side dish that goes well with a beef rib roast, a roast chicken, or even just on it's own. If you can find raw, whole chestnuts, boil these until tender for the best result.
INGREDIENTS
- 4 cups Brussels sprouts, dark outer leaves and stem end trimmed
- 4 cups cooked, peeled chestnuts (not marrons glacés, which are candied)
- 1 small yellow onion, diced
- 4 ounces prosciutto, sliced a little thicker than normal, diced small
- 3 tablespoons balsamic vinegar
- 4 tablespoons chopped parsley
- 4 tablespoons chopped chives
- ¼ cup extra-virgin olive oil
DIRECTIONS
Preheat oven to 375 degrees. Toss Brussels sprouts with olive oil, and season with salt and pepper. Roast on a baking sheet for 20 minutes, stirring every few minutes.
While the sprouts roast, in a small sauté pan over medium-high heat, heat a tablespoon of olive oil and cook the onion until just translucent. Add the prosciutto and cook until it is warmed through. Set aside.
When the Brussels sprouts are done, add the chestnuts and continue to roast for another 5 minutes, or until the chestnuts are warmed through.
Combine the roasted Brussels sprouts and chestnuts with the onion mixture in a large bowl, and add the vinegar and herbs. Serve immediately.
Recipe Details
Servings: 8
