Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Brussels Sprouts With Chestnuts
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
Pan-roasting Brussels sprouts is a quick way to achieve a vegetable that is charred at the edges and tender, without turning on your oven. In this recipe the sprouts are cooked with shallots and sage until softened, then finished with crumbled cooked chestnuts and the sweet and sour mixture of maple syrup and cider vinegar.
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Directions
- Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Add 1 1/4 pounds halved Brussels sprouts; season with salt and red pepper flakes. Cook, tossing, until browned, 6 to 8 minutes. Make some space in the pan; add 1 tablespoon oil, 1 chopped shallot and 2 tablespoons chopped sage. Cook until softened, then add 1 cup crumbled cooked chestnuts and 1/4 cup each maple syrup and cider vinegar; cook 2 minutes, then stir together.
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