 | | Directions |
- 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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Prep Time: 15 minutes
Cook Time: 25 minutes
Container: large skillet
Servings: 8
|  | | Ingredients | | - | | 2 tablespoons unsalted butter |
| - | | 1 tablespoon olive oil |
| - | | 2 pounds Brussels sprouts trimmed and halved |
| - | | salt and pepper to taste |
| - | | 3/4 pound shelled chestnuts - fresh, jarred or frozen |
| - | | 1/2 cup cider vinegar |
| - | | 1/4 cup homemade chicken stock or canned chicken stock |
| - | | 1/4 cup sugar |
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