Caramelized Brussels Sprouts

Caramelized Brussels Sprouts
Servings: 8 Prep 15 mins Bake 400°F 15 mins Cook 20 mins


  • 6 jars (about 7 ounces) roasted, peeled chestnuts
  • 1/2 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 pounds brussels sprouts, trimmed
  • 1/4 cup (1/2 stick) unsalted butter

Make It

1. Cut X in flat side of fresh chestnuts. Place on baking sheet.

2. Heat oven to 400 degrees F and roast chestnuts 15 minutes or until skins begin to curl. Remove to platter; cover with towel. When cool, peel.

3. Quarter chestnuts. Cook in broth in saucepan, uncovered, 8 to 10 minutes, until tender. Add salt and pepper; reserve, covered.

4. Blanch brussels sprouts in lightly salted boiling water for 5 minutes. Drain; rinse with cold water. Slice.

5. Heat large skillet. Add sprouts, then butter; do not stir. Cook over high heat until sprouts caramelize, about 6 minutes; as color develops around edges, stir gently. Add chestnuts and broth from saucepan to sprouts. Serve.