Ingredients:
1/4 cup canola oil
2 1/4 lbs baby Brussels sprouts or 2 1/4 lbs Brussels sprouts, ends trimmed and halved lengthwise
salt & freshly ground black pepper
1/2 cup unsalted butter, cut into tablespoons and softened
2 tablespoons light brown sugar
1/4 cup grade a pure maple syrup
1 1/2 tablespoons cider vinegar
1 cup vacuum-packed roasted chestnuts or 1 cup walnuts, coarsely chopped
1 tablespoon walnut oil or 1 tablespoon grapeseed oil
Directions:
Over high heat and in a very large skillet, heat canola oil until shimmering. Add sprouts to the skillet and season with salt and pepper. Cook sprouts over high heat without stirring until they are nicely browned, around 2 minutes. Add butter and brown sugar and continue cooking over moderately high heat, occasionally stirring, until the sugar has melted. Add maple syrup and cook, stirring occasionally, until the Brussels sprouts are JUST crisp-tender, about 7 minutes. Do not overcook sprouts – if they begin to emit an unpleasant sulfur smell they have cooked too far. Stir in vinegar. Add chestnuts or walnuts and walnut or grape-seed oil and cook until hot.
Transfer the brussels sprouts and nuts to a bowl using a slotted spoon. Boil the cooking liquid over high heat until it slightly thickens, about 3 minutes. Pour pan sauce over the brussels sprouts and serve.
Servings: 10
Time preparation: 20 min.
Time total: 20 min.