Sauteed Brussels Sprouts with Chestnuts
A delicious side dish for the winter season! Use up those leftover chestnuts to create a tasty pairing for these Brussels Sprouts!
Ingredients
Scale
- 1 to 1 1/2 pounds Brussels Sprouts (trimmed and halved)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 2 shallots, peeled and finely chopped
- 6 ounces cooked chestnuts, chopped
- 1 tablespoon maple syrup
Instructions
- Bring a medium sized pot of water to boiling. Boil the sprouts until partially softened, about 5 minutes. Drain and set aside.
- In a large pan, heat olive oil on medium high heat and sautee the shallots until softened, about 3 minutes. Then add the sprouts and sautee an additional 5 to 7 minutes to slightly brown them.
- Next, add the chestnuts and butter to the pan and sautee for another 3 minutes until softened.
- Drizzle the maple syrup into the pan and toss for an additional minutes. Turn off the heat and serve.
