Caramelized Chestnuts and Brussels Sprouts

By Martha Stewart (16,118 recipes)
Caramelized Chestnuts and Brussels Sprouts

Description

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.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup cider vinegar
  • 1/4 cup , or low-sodium canned, skimmed of fat Homemade Turkey Stock
  • 1/4 cup sugar
  • 2 pounds brussels sprouts, trimmed and cut in half
  • 2 tablespoons unsalted butter
  • 3/4 pound fresh chestnuts
  • Salt and freshly ground black pepper

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  • Yield
  • servings:8

Instructions

Read the preparation instructions at Martha Stewart


Discussion


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