Maple-glazed pan-roasted Brussels sprouts with chestnuts

Maple-glazed Brussels sprouts with chestnuts

These perfectly shaped petit cabbages are irresistible when pan-roasted. Sweet, nutty and slightly crunchy, they’re intensely flavorful tiny packages.

But when you add a drop of maple syrup to the pan, their sweetness gets intensified, making them even more delectable.

Roasted with whole chestnuts, the Brussels sprouts acquire an earthy flavor that adds another dimension to the dish – and makes for a superb and versatile side dish that, come fall, almost always ends up on the menu.

Brussels sprouts

Maple-glazed pan-roasted Brussels sprouts with chestnuts

serves 4
active time: 30 min

  1. 1 tablespoon sea salt for the blanching water
  2. 1 1/4 lbs (560 g) Brussels sprouts – trimmed and cut in half
  3. 1 tablespoon unsalted butter
  4. 3 tablespoons extra virgin olive oil
  5. 1 tablespoon maple syrup (or brown sugar)
  6. 4 oz (115 g) vacuum-packed whole roasted chestnuts
  7. 2 large shallots – skinned, quartered and finely sliced (1/2 cup)
  8. 1/2 teaspoon sea salt
  9. freshly ground black pepper to taste

  1. Step 1: Fill a large bowl with cold water and several ice cubes.Set aside. Fill a medium pot with water and bring to a boil. Add the salt and blanch the Brussels sprouts for 3 1/2 to 4 minutes (depending on their size) until tender. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on paper towels. Once dry, transfer to a bowl and set aside.
  2. Cook’s note: The Brussels sprouts can be blanched up to 1 day ahead. Refrigerate until ready to use.
  3. Step 2: Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil and maple syrup, stir well. As soon as the butter is melted, add the Brussels sprouts and chestnuts and toss carefully with two wooden spoons (so as not to break the chestnuts) until the ingredients are well coated with the oil. Sauté for 6 to 7 minutes until golden-brown, tossing occasionally. Reduce heat to medium-high, add the shallots, salt and pepper and sauté for 1 to 2 minutes until shallots have softened. Transfer to a serving platter and serve immediately.


Maple-glazed Brussels sprouts with chestnuts

side dish, brussels sprouts, chestnuts

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27 Comments

  • Reply KATHY February 18, 2014 at 8:17 pm

    I make this dish with brown sugar blend . Being diabetic,watching my sugar intake is essential for my health.I love this veg.and can enjoy it without any guilt.

  • Reply Balvinder November 18, 2012 at 7:43 pm

    Honestly I have never tried brussel sprouts these look gorgeous enough to try. You have combined them with chest nuts that makes it a complete new dish.

  • Reply Angie@Angiesrecipes November 19, 2011 at 12:05 am

    This looks so great! Love your simple, and stylish presentation.

  • Reply Donna Ford November 18, 2011 at 2:56 pm

    Viviane, This recipe looks delicious and I can’t wait to cook it. Thanks for the recipe I’m going shopping tomorrow.

  • Reply Grubarazzi (@Grubarazzi) November 14, 2011 at 12:25 pm

    These are perfect. I love the combination of chestnuts and brussels and this is perfectly cooked. I can’t wait to share this with my dad so we can make it during our thanksgiving feast.

  • Reply MIssy November 11, 2011 at 4:23 pm

    I just love this recipe. I am sure the maple really warms up the flavor. I really want to introduce this amazing vegetable to my husband….this may be the route. I never would have thought to put these together!

  • Reply Viviane November 11, 2011 at 1:25 pm

    A huge thank you to all of you for your wonderful comments and words! You’ve totally made my day…. And I am so pleased that Brussels sprouts are getting a little well deserved attention.

  • Reply Esther November 11, 2011 at 1:21 pm

    Brussels sprouts are popping up everywhere these days and I have to say, I LOVE it. These look amazing, I love them with a touch of maple!

  • Reply Amber, RD November 11, 2011 at 12:26 pm

    Congratulations on not making Brussel Sprouts not only look edible, but good! I haven’t had them since I was a kid and I recall them being especially yucky. But I might have to give them a second chance.

  • Reply Terris@ Free Eats November 11, 2011 at 10:12 am

    There will definitely be another table in the land that will be serving these at Thanksgiving. What a lovely recipe. The photos are beautiful too…the very reason I clicked over from FoodBuzz!

  • Reply Kiri W. November 11, 2011 at 10:03 am

    So far, I have not been able to like Brussel sprouts – they’re that one elusive vegetable I just can’t seem to love! Now, chestnuts on the other hand… delicious! I’ll have to try this combo :)

  • Reply Meagan @ Scarletta Bakes November 11, 2011 at 10:02 am

    Love, love, LOVE this Viviane! I am totally adding this to my Thanksgiving table this year! Thank you so much for another lovely recipe. Have a wonderful weekend!! :)

  • Reply Ana November 11, 2011 at 9:15 am

    This is the perfect side dish for the holidays! And I agree with Liz, I would love this dish all to myself!

  • Reply Laurie {Simply Scratch} November 11, 2011 at 8:21 am

    Congrats on the Top 9! These look awesome!

  • Reply Liz November 11, 2011 at 8:02 am

    Truly stunning photos!! I’m adding Brussels sprouts to our Thanksgiving table…and I won’t be disappointed if nobody else will eat them as it means more for me :) Have a lovely weekend!

  • Reply Sook @ My Fabulous Recipes November 11, 2011 at 3:37 am

    What a beautiful looking dish with brussels sprouts! I love that you added chestnuts. Yum!

  • Reply Jill | Dulce Dough November 10, 2011 at 11:53 am

    I like Brussels sprouts but rarely make them. I need to give this recipe a try! And I love the adding maple syrup to just about anything!

  • Reply Mama's Gotta Bake November 9, 2011 at 8:53 pm

    Gorgeous dish! It’s perfect for the holidays!

  • Reply janet@fromcupcakestocaviar November 9, 2011 at 5:24 pm

    Viviane, I absolutely LOVE brussel sprouts and make them for myself often. These look so delicious. I love the idea of the maple with these! Now to try to find chestnuts somewhere near me.

    • Reply Viviane November 9, 2011 at 6:22 pm

      Janet, I am so glad you love Brussels sprouts… I can even go as far as saying that I adore them! At this time of the year gourmet stores should have the chestnuts (look in the freezer section as well, although I prefer the jarred kind)… They are a popular item for Thanksgiving! Happy holidays to you my dear…

  • Reply Cucina49 November 9, 2011 at 4:32 pm

    Brussel sprouts are one of my favorites…and I have great maple syrup from my in-laws, so I will try this!

    • Reply Viviane November 9, 2011 at 6:24 pm

      Steph, RavieNomNoms, Cucina49… Thank you so much for your comments! Maple syrup is an amazing ingredient, isn’t it?

  • Reply RavieNomNoms November 9, 2011 at 1:14 pm

    This is SO amazing! I have to try this.

  • Reply Steph@stephsbitebybite November 9, 2011 at 1:11 pm

    I love brussel sprouts!! I have to remember to add maple to mine next time!! YUM!

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