Caramelized Chestnuts and Brussels Sprouts Recipe

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Roasted Chestnuts paired with buttery Brussels sprouts with a sweet and tangy glaze make for a delicious side dish.
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  • 2 unsalted butter
  • 1 olive oil
  • 2 Brussels sprouts trimmed and halved
  • salt and pepper to taste
  • 3/4 shelled chestnuts - fresh, jarred or frozen
  • 1/2 cider vinegar
  • 1/4 homemade chicken stock or canned chicken stock
  • 1/4 sugar
Container: large skillet
  • If using fresh chestnuts, score them with an X on the bottom and roast in a 400° oven until tender for approximately 20-25 minutes. Peel when cool.
  • Heat butter and oil in a large skillet over medium heat until butter has melted.
  • Add Brussels sprouts.
  • Season with salt and pepper.
  • Cook, stirring frequently until golden brown. (Approximately 15 minutes.)
  • Add chestnuts, cook, stirring occasionally until the brussels are tender and browned in places. (Approximately 20-25 minutes)
  • Raise heat to medium high.
  • Add vinegar, stock and sugar.
  • Cook, stirring occasionally, until liquid has been reduced to a syrup, 4-5 minutes.
  • Transfer to a serving dish and serve warm.
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