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Thanksgiving: Maple-Glazed Brussels Sprouts and Chestnuts

Source of Recipe

From "Cold Weather Cooking" by Sarah Leah Chase


Recipe Introduction

"I am a Brussels sprouts fiend. What asparagus is to springtime and vibrant vine-ripened tomatoes to summer, Brussels sprouts are to me in the winter months. They are the original baby vegetable and often remind me more of furled peony blossoms than miniature cabbages. The vegetable's variant hues of green and grace of structure make it an elegant accompaniment. This particular smoky and sweet preparation goes well with roasts of drama such as a standing rib, crown roast of pork, or the Thanksgiving turkey."

List of Ingredients

â—¦ 24 whole chestnuts, peeled
â—¦ 2 cups chicken broth, preferably homemade
â—¦ 6 slices bacon, cut into small dice
â—¦ 1 ½ pounds Brussels sprouts, trimmed and cut with an x on the bottom
â—¦ 2 ½ tablespoons maple syrup
â—¦ Salt and freshly ground black pepper to taste



Recipe

Steam the Brussels sprouts in a vegetable steamer over boiling water just until crisp-tender, 8 to 10 minutes. Drain and set aside to cool slightly.

Place the chestnuts and chicken broth in a small saucepan and simmer over medium heat until the chestnuts are tender, about 25 minutes. In the meantime, sauté the bacon in a medium-size skillet until crisp. Remove and drain on paper towels. Pour off all but 2 tablespoons of the fat remaining in the skillet.

Cut the Brussels sprouts lengthwise in half and place in the skillet. Add the chestnuts to the skillet along with 3 tablespoons of the cooking broth, then stir in the maple syrup. Heat over medium high heat, stirring frequently, until the liquid is reduced to a glaze, about 5 minutes. Add the cooked bacon and season with salt and pepper. Serve at once.

Makes 6 to 8 servings