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Home > Vegetables > Brussel Sprout
Maple Glazed Brussel Sprouts with Chestnuts
Serves: 10
Preparation time:
Ingredients:
- 3/4 cup chestnuts (fresh roasted or canned)
- 1 pound brussels sprouts
- 1/3 cup maple syrup
- 2 tablespoons butter
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Preheat oven to 375 deg. F.
Bring 2 quarts of water and 1 teaspoon of salt to a boil.
If fresh chestnuts are used, shell with a paring knife and
toast on a cookie sheet in the oven until the meat pulls
from the shell and the shell and skin can be easily
removed. If canned chestnuts are used, drain and dry them.
Trim the outside leaves from the Brussels sprouts and cut
1/4-inch deep cross in the bottoms of each. Drop them in
the boiling salted water and cook until they are fork
tender. Drain the sprouts and drop into ice water to shock
and cool. Cut each Brussels sprout in half.
Add the maple syrup to a 10-inch saute pan and warm. Add the
Brussels sprouts and bring to a boil. Quickly add the
chestnuts and stir in the whole butter. The syrup and
butter will thicken and glaze the sprouts.
Season with salt and pepper and serve.
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