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Caramelized Chestnuts and Brussels Sprouts

Two cups vacuum-packed whole cooked chestnuts in jars can be substituted for fresh ones. Chestnuts are easiest to peel while hot; peel one at a time, holding in a clean kitchen towel.

  • Servings: 8
Caramelized Chestnuts and Brussels Sprouts

Source: Martha Stewart Living, November 1998


  • 3/4 pound fresh chestnuts
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 pounds brussels sprouts, trimmed and cut in half
  • Salt and freshly ground black pepper
  • 1/2 cup cider vinegar
  • 1/4 cup sugar
  • 1/4 cup Homemade Turkey Stock Homemade Turkey Stock, or low-sodium canned, skimmed of fat


  1. 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, 20 to 25 minutes. Remove from oven. Immediately remove and discard shells, keeping chestnuts whole if possible. Set chestnuts aside.

  2. Melt butter and oil in a large saute pan set over medium-high heat. Add brussels sprouts; season with salt and pepper. Cook, stirring occasionally, until golden, 16 to 18 minutes.

  3. Add roasted chestnuts. Cook, gently stirring occasionally, until brussels sprouts are tender and spotted deep brown, 20 to 25 minutes.

  4. Add vinegar, sugar, and turkey stock. Cook, stirring occasionally, until liquid has been reduced to a syrup, 4 to 5 minutes. Transfer to a serving dish, and serve.

Reviews (1)

  • lydiagb 16 Nov, 2007

    Can anyone tell me what the substitution of canned chestnuts would be to fresh chestnuts?



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