Glazed Brussels Sprouts and Chestnuts

Calorie.Less.Cooking's picture

Sep. 19, 2011


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



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.


13) Transfer to decorative salad bowls and serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 99Calories from Fat 8

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 27 mg1.13%

Total Carbohydrates 21 g7%

Dietary Fiber 2 g8%

Sugars 6 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet