Serves 6 people
This dish is a total showstopper, and I save her for all my holiday meals. She’s sweet, tangy, and involves roasted and shelled chestnuts, which let me tell you, usually are the cause of a solid 20 minutes conversation at your dinner table, kids! Chestnuts are a delight, and they truly do not make enough appearances in our lives. In this recipe, the chestnuts accompany perfectly roasted brussels sprouts in a sweet and tangy apple cider vinegar glaze. Easy to prep before a big meal and finish off just before dinner is ready to serve, this recipe will become a standard at your holiday table, I just know it!
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Sweet and Tangy Roasted Brussels Sprouts
What You’ll Need
- 2 1/2 lbs brussel sprouts
- 1/4 cup olive oil
- Kosher salt
- 3 1/2 cups roasted and shelled chestnuts
- 1 cup apple cider vinegar
- 1/2 cup sugar
- 1/2 cup chicken or vegetable stock
What You’ll Do
- First thing’s first: We need to get our sprouts prepped. Slice off the base, remove any loose outside leaves, then cut in half lengthwise. Sprouts can be prepped ahead of time, as it can take some time.
- Preheat your oven to 400º.
- Place your prepped sprouts on a baking sheet. Add a few glugs of olive oil and some kosher salt to coat your sprouts. Place all your sprouts cut side down and into your oven for around 45 minutes to an hour, going as dark as you like!
- It’s worth noting that you can roast your sprouts a bit in advance if you like, we will reheat them in the next steps.
- A moment about the chestnuts. I buy roasted and shelled chestnuts for this recipe. They are potentially hard to find, but so worth it. You can also roast and shell your own chestnuts, of course. I just find that that ruins my manicure!
- Let’s make the glaze. Add 1 cup apple cider vinegar, ½ cup sugar, and ½ cup chicken or vegetable stock in a large pan (you will need a enough room to add your sprouts and chestnuts in a bit). Whisk on medium heat until your liquids reduce and you have created a thick syrup.
- Add your sprouts and your chestnuts to the pan, stir until heated through and coated in your delicious glaze.
- Place your babies in your serving vessel (or eat out the pan because let’s be real) and serve warm!
Enjoy!
Make It Step By Step With Me:
1. First thing’s first: We need to get our sprouts prepped. Slice off the base, remove any loose outside leaves, then cut in half lengthwise. While you are doing this, preheat your oven to 400º.
2. Place your prepped sprouts on a baking sheet.
3. Add a few glugs of olive oil and some kosher salt to coat your sprouts. Place all your sprouts cut side down and into your oven for around 45 minutes to an hour, going as dark as you like!
4. This is where I like my sprouts—nicely brown and crisp. It’s worth noting that you can roast your sprouts a bit in advance if you like, we will reheat them in the next steps.
5. A moment about the chestnuts. I buy roasted and shelled chestnuts for this recipe. They are potentially hard to find, but so worth it. You can also roast and shell your own chestnuts, of course. I just find that that ruins my manicure!
6. Let’s make the glaze. Add 1 cup apple cider vinegar, ½ cup sugar, and ½ cup chicken or vegetable stock in a large pan (you will need a enough room to add your sprouts and chestnuts in a bit). Whisk on medium heat until your liquids reduce and you have created a thick syrup.
7. You made it!
8. Add your sprouts and your chestnuts to the pan, stir until heated through and coated in your delicious glaze.
9. Place your babies in your serving vessel (or eat out the pan because let’s be real) and serve warm!
Enjoy!
