Maple-Glazed Brussels Sprouts with Chestnuts
Maple–Glazed Brussels Sprouts with Chestnuts
Recipe and photo reprinted with permission by Viviane Banquet Farre
1 tablespoon sea salt for the blanching water
2 lbs Brussels Sprouts – ends trimmed and cut in half
2 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
2 tablespoons maple syrup
6 oz roasted chestnuts in jars – broken in 1/2” pieces (use your fingers)
3 large shallots – skinned, quartered and finely sliced
3/4 to 1 teaspoon sea salt to taste
freshly ground pepper to taste
Step 1: Fill a large bowl with cold water and several ice cubes.
Step 2: Fill
a medium pot with water and bring to a boil. Add the salt and blanch
the Brussels sprouts for 4 minutes until tender. Scoop them out with a
slotted spoon and transfer to the ice water bath until cool. Drain on
paper towels. Once dry, transfer to a bowl and set aside.
Cook’s note: The Brussels sprouts can be blanched up to 1 day ahead. Place in a Tupperware and refrigerate until ready to use.
Heat a large heavy-bottom skillet over high heat. Add the butter, olive
oil and maple syrup. As soon as the butter is melted, add the Brussels
sprouts and chestnuts and toss. Sauté for 4 to 5 minutes until
golden-brown, tossing only occasionally. Add the shallots, toss again
and sauté for 1 to 2 minutes until shallots have softened. Sprinkle
with salt and pepper, remove from heat and serve immediately.