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.
Maple-glazed pan-roasted Brussels sprouts with chestnuts
active time: 20 min
- 1 1/4 lbs (560 g) small Brussels sprouts – trimmed and cut in half (if using large Brussels sprouts, cut in quarters)
- 1 tablespoon unsalted butter
- 3 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup (or brown sugar)
- 4 oz (115 g) vacuum-packed whole roasted chestnuts
- 2 large shallots – skinned, quartered and finely sliced (1/2 cup)
- 1/2 teaspoon sea salt
- freshly ground black pepper to taste
- 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 7 to 8 minutes until golden-brown, tossing only 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.