Today, a truly autumnal side dish: Brussels sprouts on pumpkin cream with chestnuts.
A sweet-and-sour dish that, when accompanied by legumes or tempeh slices, will bring you great satisfaction.
It’s the season for cruciferous and brassicaceae vegetables, including all types of cabbages, which means Brussels sprouts have arrived too. They are also called mini cabbages and are not loved by everyone.
Do you know why they are named after the capital of Belgium? It’s said that Brussels sprouts were cultivated in Belgium as early as the 16th century.
Many people don’t love them because Brussels sprouts have a slightly bitter taste, especially when boiled. However, if you sauté them or, as in this case, bake them, they lose a bit of their bitterness.
If, like in this recipe, you balance them with the sweetness of pumpkin and chestnuts, your palate will be happy.
Brussels sprouts are a source of glucosinolates, sulfur compounds that are valuable antioxidants, as well as vitamin C, potassium, and phosphorus.
Here are some more recipes with Brussels sprouts that might inspire you:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: Autumn
Ingredients for Brussels Sprouts on Pumpkin Cream
- 7 oz Brussels sprouts
- 7 oz butternut squash (cleaned)
- 3.5 oz chestnuts, boiled
- 1.75 oz breadcrumbs
- 2 tbsps extra virgin olive oil
- 1 to taste sea salt
- 1 tsp thyme
- 1 tbsp lemon juice
Steps for Brussels Sprouts on Pumpkin Cream
Wash the Brussels sprouts well and remove any bad leaves if necessary. Cut them in half and set aside. Cut the pumpkin into pieces.
Spread a sheet of parchment paper on a baking tray, place the Brussels sprouts and pumpkin separately, season with a tablespoon of thyme, a tablespoon of oil, a pinch of salt, and breadcrumbs.
Bake in a ventilated oven at 356 degrees F. Remove the pumpkin and blend it with a hand blender with a splash of water and a drizzle of oil until you have a smooth cream.
Pour the pumpkin cream onto a plate, place the Brussels sprouts and boiled chestnuts on top, and season with a tablespoon of lemon juice.
Tips and Storage
Brussels Sprouts on Pumpkin Cream and Chestnuts can be stored in the fridge for a couple of days. You can vary the recipe by serving it with orange hummus. Instead of chestnuts, you can add nuts or even soaked organic raisins.
It will become a complete dish if you also add caramelized tofu.
It will become a complete dish if you also add caramelized tofu.
It will become a complete dish if you also add caramelized tofu.
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Enable push notifications to receive my recipes for free on your smartphone, find the module at the top right.
If you liked the recipe, share it on your profile, and invite your friends to visit my blog, for updates become a fan of my page.
For any information, feel free to contact me on my Facebook Timo e lenticchie page, you can interact and ask me any questions. Or join my group.
Follow me also on Instagram, Pinterest, or Youtube or subscribe to the Telegram channel.
If you want to return to the HOME PAGE for more ideas from my recipes.
If you want to know me better by reading who I am.
If you always want to be updated on my recipes, subscribe to the newsletter.
