Glazed Brussels Sprouts with Chestnuts
By America's Test KitchenPublished on September 15, 2011
Time
35 minutes
Yield
Serves 4 to 6
Ingredients
Before You Begin
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.
Instructions
- Bring sprouts, 1/2 cup water, and 1/2 teaspoon salt to boil in 2-quart saucepan over medium-high heat. Lower heat, cover, and simmer (shaking pan once or twice to redistribute sprouts) until knife tip inserted into a brussels sprout center meets no resistance, 8 to 10 minutes. Drain well, cut into quarters and set aside.
- Heat 2 tablespoons of the butter and sugar in medium skillet over medium-high heat until butter melts and sugar dissolves.
- Stir in chestnuts. Turn heat to low and cook, stirring occasionally, until chestnuts are glazed, about 3 minutes.
- Add remaining butter and sprouts; cook, stirring occasionally, to heat through, about 5 minutes. Season to taste with salt and pepper and serve.
Time
35 minutesYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
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.
Before You Begin
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.
Instructions
- Bring sprouts, 1/2 cup water, and 1/2 teaspoon salt to boil in 2-quart saucepan over medium-high heat. Lower heat, cover, and simmer (shaking pan once or twice to redistribute sprouts) until knife tip inserted into a brussels sprout center meets no resistance, 8 to 10 minutes. Drain well, cut into quarters and set aside.
- Heat 2 tablespoons of the butter and sugar in medium skillet over medium-high heat until butter melts and sugar dissolves.
- Stir in chestnuts. Turn heat to low and cook, stirring occasionally, until chestnuts are glazed, about 3 minutes.
- Add remaining butter and sprouts; cook, stirring occasionally, to heat through, about 5 minutes. Season to taste with salt and pepper and serve.
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