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.
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 (http://www.marthastewart.com/282144/homemade-turkey-stock), or low-sodium canned, skimmed of fat
- 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.
- 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.
- Add roasted chestnuts. Cook, gently stirring occasionally, until brussels sprouts are tender and spotted deep brown, 20 to 25 minutes.
- 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.
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