Maple Glazed Brussel Sprouts with Chestnuts

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Maple Glazed Brussel Sprouts with Chestnuts BigOven - Save recipe or add to grocery list Yum
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.
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Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. 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.

Maple Glazed Brussel Sprouts with Chestnuts

Maple Glazed Brussel Sprouts with Chestnuts

Prep Time: 0

Yield: 10

Maple Glazed Brussel Sprouts with Chestnuts

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

Instructions

  1. 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.
https://www.culinarycafe.com/maple-glazed-brussel-sprouts-with-chestnuts/

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