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Maple Glazed Brussels Sprouts With Chestnuts Recipe
|Chestnuts||3⁄4 Cup (12 tbs) (Fresh / Canned)|
|Maple syrup||1⁄3 Cup (5.33 tbs)|
|Salted butter||2 Tablespoon|
|Freshly ground pepper||To Taste|
Serving size: Complete recipe
Calories 1000 Calories from Fat 251
% Daily Value*
Total Fat 29 g44%
Saturated Fat 16.2 g81%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 715.3 mg29.8%
Total Carbohydrates 179 g59.6%
Dietary Fiber 27.4 g109.7%
Sugars 86.4 g
Protein 23 g46.2%
Vitamin A 101% Vitamin C 807.9%
Calcium 32.2% Iron 53%
*Based on a 2000 Calorie diet
Toast the chestnuts on a baking sheet in the oven for about ten minutes until the meat shrinks from the shell.
Shell and skin the chestnuts while they are warm, as the shells can be easily removed.
If canned chestnuts are used, drain and dry them.
Bring a large pot of salted water to a boil.
Trim the outside leaves from the brussels sprouts and cut a cross 1/4 inch deep in the bottom of each.
Drop them in the boiling salted water and cook until they are fork-tender, about 5 to 7 minutes.
Drain the sprouts and drop them into ice water to stop the cooking.
Cut each sprout in half.
Heat the maple syrup in a medium saute pan over medium heat.
Add the brussels sprouts and bring to a boil.
Quickly add the chestnuts and stir in the butter.
The syrup and butter will thicken and glaze the sprouts.
Season to taste with salt and pepper.