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Glazed Brussels Sprouts And Chestnuts

Ingredients
  Chestnuts 8 Ounce, unshelled
  Brussels sprouts 1 1⁄2 Cup (24 tbs), trimmed (2 Small Cups)
  White onions 3⁄4 Cup (12 tbs), peeled (1 Small Cup)
  Chicken stock 1⁄2 Cup (8 tbs), defatted
  Maple syrup 2 Tablespoon
  Apple cider vinegar 2 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
Directions

MAKING
1) On the flat side of each chestnut shell, with a sharp knife, make an X mark.
2) In a 9 inch glass pie plate, arrange the shells in a single layer.
3) Microwave on high, both sides, for 2 minutes each, flipping the pieces. The nuts should be soft when squeezed.
4) Let the nuts stand for 5 minutes, or until they are cool enough to handle.
5) Now, remove the shells.
6) Meanwhile, in a large pot of boiling water, blanch the sprouts and onions for 5 minutes.
7) Drain the sprouts well.
8) To a large frying pan, transfer the drained sprouts.
9) To this, add the stock, maple syrup, vinegar and pepper.
10) Cook, covered over medium heat for 5 minutes.
11) To this, add the chestnuts and cook again for 5 minutes. The sprouts should turn just tender.
12) Then, cook, uncovered, until the liquid turns into a glaze. Stir as required.

SERVING
13) Transfer to decorative salad bowls and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Occasion: 
Thanksgiving
Ingredient: 
Onion
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
8

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