Maple Glazed Brussel Sprouts with Chestnuts
Brussel sprouts were ruined for many of us by our parents failed attempts to prepare them. This recipe will forever change your mind about brussel sprouts. The browning of the brussel sprouts brings out the sweet, nuttiness that will make them a future favorite vegetable.
Servings: 4 people
- 1 1/4 lbs small Brussels sprouts – trimmed and cut in half (if using large Brussels sprouts cut in quarters), 560 g
- 1 tablespoon unsalted butter
- 3 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup or brown sugar
- 4 oz vacuum-packed whole roasted chestnuts 115 g
- 2 large shallots skinned, quartered and finely sliced (1/2 cup)
- 1/2 teaspoon sea salt
- freshly ground black pepper to taste
Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil and maple syrup, stir well. As soon as the butter is melted, add the Brussels sprouts and chestnuts and toss carefully with two wooden spoons (so as not to break the chestnuts) until the ingredients are well coated with the oil. Sauté for 7 to 8 minutes until golden-brown, tossing only occasionally. Reduce heat to medium-high, add the shallots, salt and pepper and sauté for 1 to 2 minutes until shallots have softened. Transfer to a serving platter and serve immediately.