Bring on the Holidays! This side dish is as festive as it gets.
Caramelized Chestnuts & Brussels Sprouts in a Cider Vinegar Glaze
Print This Recipe Yield 8Source Adapted from Martha Stewart LivingPublished
Ingredients
- 1 pound fresh chestnuts
- 4 tablespoon unsalted butter, divided
- 1 tablespoon olive oil
- 2 pound brussels sprouts, trimmed and cut in half
- 1 pinch each kosher salt, freshly cracked black pepper
- 1 cup cider vinegar
- ¼ cup granulated sugar
- ¼ cup chicken stock
Directions
Heat oven to 400 degrees. Using a paring knife or a chestnut knife, cut a large X into the shell of each chestnut on one side. Arrange on a baking pan in a single layer, cut side up. Roast until flesh is tender, and the peels begin to open, about 20 to 25 minutes. Remove from oven.
Using gloved hands if necessary, immediately remove and discard shells from still warm chestnuts, keeping chestnuts whole if possible. Set chestnuts aside.
Melt 2 tablespoons butter with the oil in a large saute pan set over medium-high heat. Add Brussels sprouts cut sides down; season with salt and pepper to taste. Cook, shaking the pan once in a while, and turning them over once or twice until golden, about 12 to 15 minutes.
Add roasted chestnuts. Cook, gently stirring occasionally, until Brussels sprouts are tender and spotted deep brown, about 15 minutes.They may be made ahead to this point and kept aside at room temperature for several hours. Do not refrigerate or they will get mushy.
Just before serving. Add vinegar, sugar, remaining butter cut into small pieces and stock. Cook over medium-high heat, stirring occasionally, until liquid has been reduced to a syrup and the vegetables are nicely glazed, 5 or 6 minutes. Transfer to a serving dish, and serve.
Hi, I found your blog through your interview over at The Orgasmic Chef. Oh yeay, i love chix wings and i also love NOT deep frying them!!! So many reasons why i love this recipe.…
ai, ai, ai…these seem dangerous, and yet delicious
These look like my kind of wings!!!!
I am a lover of wings part and will always be. This recipe looks yummy. The chili surely adds up to the flavor.
when i move back to cali
i am coming to see you
and these are what i will request.
i will bring the cocktails and dessert
Damn, I’m making wings tonight on the grill. If only I had the 5 spice and chili paste. I’ll definitely be making these on the grill soon. Stumblin’ and pinnin’ this one, Greg. This makes up for all your fish posts (ha ha, just kidding).
You have a great website and this recipe looks wonderful as far as some of the other readers saying they’re embarrassed to make a mess they should be proud to make a mess with Thai food which is wonderful and life is short and should be lifted the fullest.
So go ahead get sticky with barbecue sauce and spill it on your shirt and dress you can always wash it. Savor the best food while you can ask someone to join you in making a mess with chicken wings-its one of life’s great pleasures
Best wishes,
i love thai food and make tom yum soup and pad tai everyday with my bbq . this looks really good the pictures are wonderful.
best wishes alan
your photo, my friend. Bring on the heat!
One of my coworkers actually got wings for lunch yesterday at our school’s cafeteria…and not only were they awful…she attempted to eat them with a KNIFE and FORK. Sacrilege. I may have to make her these and show her how it’s done.
I find these wings gorgeous! And I LOVE Thai chilies!
Beautiful presentation and I am loving this Thai flavor already! I’m going to try with drummets so my kids can easily eat them. The skin is perfectly grilled and looks juicy and delicious!
oooh that sounds good… and i just ate. read throught the recipe, so many good things in there including fish sauce, nice!
Everyone who’s a carnivore, raise your hands. If you love wings raise your sticky messy hands. My hands would be up on both accounts. I like my food spicy, I really do, but not so hot that I can’t taste my food. Pinning this for later!
There is definitely something satisfying about chowing down on a plate of spicy wings. Visions of beating your chest and wiping the sweat from your forehead…does that sound manly enough coming from a girl:D
I love Thai wings. They have so many wonderful flavours and are so delicious it’s hard to stop at one. Your wings look very inviting. x x
Beautiful color on those wings. I like the idea of boiling them for a bit… must take some of the fat away. I think it’s time for wings! Off to print the recipe…
Serving my kiddos wings/drummettes was how I got them turned onto chicken — they were fascinated with the bones. That picture is gorgeous!
I only eat wings alone because I make such a mess I’d be embarrassed for anyone to see me eat them.
These look hottish and delicious though. All I’d need is a bib. 🙂
The marinade/sauce sounds nice and spicy, fantastic looking wings!
Greg We received some homemade hot sauce as a gift and have been thinking about wings and things for some time. Your post inspired me and will incorporate the hot sauce with your ingredients and see if that will fly.