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Caramelized Chestnuts and Brussels Sprouts

Recipe photo courtesy of Joseph Scafuro

In this easily prepared recipe, luxurious roasted chestnuts are paired with brussels sprouts that have been sauteed in butter until just tender and caramelized. A cider vinegar reduction dresses the two ingredients and gives the whole dish tang.

Source: Martha Stewart Living, November 2006
Servings

Ingredients

Directions

Cook's Notes

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.

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