Maple-Glazed Brussels Sprouts with Chestnuts and Apples

Developed by Greg Strahm

Maple-Glazed Brussels Sprouts with Chestnuts and Apples

Serves:

Cook Time:

15 minutes

Steamed Brussels Sprouts are my favorite vegetable, but they are not everyone's cup of tea. I adapted this recipe for the doubters of this much maligned vegetable. It is a delicious side dish at holiday dinners. The secret weapon is Pancetta (Italian bacon) and maple syrup. It is also important not to overcook the brussels sprouts so they become mushy but still bright green

Download / Print

Ingredients:

2 pounds:

brussels sprouts ,trimmed and halved
1/3 cup:

water
1/3 cup:

maple syrup
1/2:

(15 1/2-ounce) jar roasted chestnuts
1 cup:

pancetta , diced
2:

large shallots , chopped
salt and pepper , to taste

Directions:

1:

Fill a medium-sized pot with well salted water and bring to a boil over high heat
2:

Add the halved brussels sprouts for 4 minutes. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain in a colander and transfer to a bowl and set aside.
3:

Heat a large heavy-bottomed skillet over medium high heat.
4:

Add pancetta to skillet and saute until very crisp and fat is rendered. Remove pancetta and set aside.
5:

Deglaze pan by adding water and syrup and scrape bottom of pan removing bits.
6:

Add butter and sprouts to pan and stir well to coat.
7:

Continue to cook until just tender when pierced but still bright.
8:

Add the chestnuts carefully tossing being not to break the chestnuts until well coated.
9:

Sprinkle with reserved pancetta crumbles and serve.