Maple Glazed Brussels Sprouts with Chestnuts

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   1.

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   Preheat oven to 375F.

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   2.

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   Bring 2 quarts of water and 1 teaspoon of salt to a boil.

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   3.

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   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.

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   If canned chestnuts are used, drain and dry them.

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   4.

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   Trim the outside leaves from the Brussels sprouts and cut 1/4-inch deep cross in the bottoms of each.

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    5.

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    Drop them in the boiling salted water and cook until they are fork tender.

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    6.

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    Drain the sprouts and drop into ice water to shock and cool.

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    7.

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    Cut each Brussels sprout in half.

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    8.

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    Add the maple syrup to a 10 inch saute pan and warm.

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    Add the Brussels sprouts and bring to a boil.

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    Quickly add the chestnuts and stir in the whole butter.

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    The syrup and butter will thicken and glaze the sprouts.

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    9.

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    Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.