Glazed Brussels Sprouts with Chestnuts

Published November 1, 1995.

Why this recipe works:

When looking for the best and simplest Brussels sprouts recipe, we settled on braising, which produced tender, not-too-bitter, attractively green-colored Brussels sprouts with little fuss. Because braising in water was so successful, we tried braising in other liquids as well.

When looking for the best and simplest Brussels sprouts recipe, we settled on braising, which produced tender, not-too-bitter, attractively green-colored Brussels sprouts with little fuss. Because braising in water was so successful, we tried braising in other liquids as well.

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Serves 4 to 6

When buying Brussels sprouts, choose those with small, tight heads, no more than 1 1/2 inches in diameter, for the best flavor. Larger sprouts can often be trimmed of loose leaves along the stem and still be quite good; they cook best when cut in half. To use fresh chestnuts, place the nuts in a saucepan, cover them with boiling water, and simmer them for twenty to thirty minutes. Alternatively, roast them in a 425-degree oven for twenty to twenty-five minutes until tender. Peel both the shell and the thin skin from the meat when they are cool enough to handle. If chestnuts are unavailable, substitute half a cup of toasted chopped hazelnuts.

Ingredients

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