Recipes for the Web

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Caramelized Chestnuts and Brussels Sprouts

Serves 8

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.

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 Stock, or canned low-sodium chicken broth, skimmed of fat

1. Heat oven to 400°. 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 sauté 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.

From Martha Stewart

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