Martha Stewart's Caramelized Chestnuts & Brussels Sprouts
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 144.0
- Total Fat: 5.4 g
- Cholesterol: 8.0 mg
- Sodium: 53.1 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 1.7 g
- Protein: 2.6 g
View full nutritional breakdown of Martha Stewart's Caramelized Chestnuts & Brussels Sprouts calories by ingredient
Introduction
Delicious and hearty side dish to add pizzaz to any holiday meal. Delicious and hearty side dish to add pizzaz to any holiday meal.Number of Servings: 8
Ingredients
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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 chicken or turkey stock or low-sodium canned
Tips
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.
Directions
1. Preheat the 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.
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 to 18 minutes.
3. Add roasted chestnuts. Cook, gently stirring occasionally,until brussels sprouts are tender and spotted deep brown, 20 to 25 minutes.
4. 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.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user REDMARILYN.
Immediately remove and discard shells, keeping chestnuts whole if possible. Set chestnuts 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 to 18 minutes.
3. Add roasted chestnuts. Cook, gently stirring occasionally,until brussels sprouts are tender and spotted deep brown, 20 to 25 minutes.
4. 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.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user REDMARILYN.