Reviews Add Rating & Review 76 Ratings 5 star values: 13 4 star values: 27 3 star values: 22 2 star values: 11 1 star values: 3
Back to Caramelized Chestnuts and Brussels Sprouts All Reviews for Caramelized Chestnuts and Brussels Sprouts - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Caramelized Chestnuts and Brussels Sprouts Credit: Joseph Scafuro Recipe Summary Servings: 8
Ingredients Ingredient Checklist 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 Giblet Stock, or low-sodium chicken stock, skimmed of fat
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.
Gallery Caramelized Chestnuts and Brussels Sprouts Credit: Joseph Scafuro
Recipe Summary Servings: 8
Gallery
Caramelized Chestnuts and Brussels Sprouts Credit: Joseph Scafuro
Caramelized Chestnuts and Brussels Sprouts
Credit: Joseph Scafuro
Caramelized Chestnuts and Brussels Sprouts
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 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 Giblet Stock, or low-sodium chicken stock, skimmed of fat
Directions
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.
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.
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.
Reviews
Add Rating & Review 76 Ratings 5 star values: 13 4 star values: 27 3 star values: 22 2 star values: 11 1 star values: 3
Reviews
Add Rating & Review 76 Ratings 5 star values: 13 4 star values: 27 3 star values: 22 2 star values: 11 1 star values: 3
Add Rating & Review
76 Ratings 5 star values: 13 4 star values: 27 3 star values: 22 2 star values: 11 1 star values: 3
76 Ratings 5 star values: 13 4 star values: 27 3 star values: 22 2 star values: 11 1 star values: 3
76 Ratings 5 star values: 13 4 star values: 27 3 star values: 22 2 star values: 11 1 star values: 3
5 star values: 13 4 star values: 27 3 star values: 22 2 star values: 11 1 star values: 3
All Reviews for Caramelized Chestnuts and Brussels Sprouts
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Caramelized Chestnuts and Brussels Sprouts
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
