Maple-Glazed Brussel Sprouts And Chestnuts

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   1. Steam the Brussel sprouts in a vegetable steamer over boiling water just until crisp-tender, 6-8 minutes. Drain and set aside to cool slightly.

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   2. Place chestnuts and chicken broth in a small saucepan and simmer over medium heat until chestnuts are tender, about 25 minutes.

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   3. In the meantime, saute the bacon in a medium-sized skillet until crisp. Remove and drain on paper towels. Pour off all but 2 T of the fat remaining in the skillet.

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   4. Cut the Brussel sprouts lengthwise in half and place in the skillet. Add the chestnuts to the skillet along with 3 T cooking broth, then stir in the maple syrup. Heat over medium high heat, stirring frequently, until the liquid is reduced to a glaze, about 5 minutes. Add the cooked bacon and season with salt and pepper. Serve at once.

* Per serving · 4 servings · Values may vary.

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