Caramelized Chestnuts & Brussels Sprouts in a Cider Vinegar Glaze

Name: Caramelized Chestnuts & Brussels Sprouts in a Cider Vinegar Glaze
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 907 grams brussels sprouts, trimmed and cut in half; 454 grams fresh chestnuts; 59 milliliters chicken stock; 237 milliliters cider vinegar; 59 milliliters granulated sugar; 1 pinch each kosher salt, freshly cracked black pepper; 1 Tbsp olive oil; 4 Tbsps unsalted butter, divided

You can never have too many side dish recipes, so give Caramelized Chestnuts & Brussels Sprouts in a Cider Vinegar Glaze a try. Watching your figure? This gluten free and vegetarian recipe has 259 calories, 5g of protein, and 9g of fat per serving. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes approximately 20 minutes. Head to the store and pick up kosher salt, chestnuts, chicken stock, and a few other things to make it today.

Instructions

Heat oven to 400 degrees. Using a paring knife or a chestnut knife, cut a large X into the shell of each chestnut on one side. Arrange on a baking pan in a single layer, cut side up. Roast until flesh is tender, and the peels begin to open, about 20 to 25 minutes.

Ingredients you will need

Chestnuts

Equipment you will use

Baking Pan

Knife

Oven

Remove from oven.Using gloved hands if necessary, immediately remove and discard shells from still warm chestnuts, keeping chestnuts whole if possible. Set chestnuts aside.Melt 2 tablespoons butter with the oil in a large saute pan set over medium-high heat.

Ingredients you will need

Chestnuts

Butter

Pasta Shells

Cooking Oil

Equipment you will use

Oven

Frying Pan

Add Brussels sprouts cut sides down; season with salt and pepper to taste. Cook, shaking the pan once in a while, and turning them over once or twice until golden, about 12 to 15 minutes.

Ingredients you will need

Brussels Sprouts

Salt And Pepper

Equipment you will use

Frying Pan

Add roasted chestnuts. Cook, gently stirring occasionally, until Brussels sprouts are tender and spotted deep brown, about 15 minutes.They may be made ahead to this point and kept aside at room temperature for several hours. Do not refrigerate or they will get mushy.Just before serving.

Ingredients you will need

Roasted Chestnuts

Brussels Sprouts

Add vinegar, sugar, remaining butter cut into small pieces and stock. Cook over medium-high heat, stirring occasionally, until liquid has been reduced to a syrup and the vegetables are nicely glazed, 5 or 6 minutes.

Ingredients you will need

Vegetable