Caramelized Chestnuts and Brussels Sprouts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3/4 pound(s) fresh chestnuts |
2 tablespoon(s) butter |
1 tablespoon(s) olive oil |
2 pound(s) brussels sprouts |
salt and pepper |
1/2 cup(s) cider vingar |
1/4 cup(s) sugar |
1/4 cup(s) homemade stock or low-sodium stock |
Directions:
1. Preheat oven to 400 degrees. Using a paring knife, cut a large x into the shell of each chestnut on one side. Arrange on a baking sheet in a single layer, cut side up. Roast until flesh is tender, 20 - 25 minutes. Remove from oven. Immediately remove and discard shells, keeping chestnuts whole if possible. Set 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 - 18 minutes.
3. Add roasted chestnuts. Cook, gently stirring occasionally, until brussels sprouts are tender and spotted deep brown, 20 - 25 mins.
4. Add vinegar, sugar, and turkey stock. Cook, stirring occasionally, until liquid has been reduced to a syrup, 4 - 5 mins. Transfer to a serving dish, and serve.
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