Vinegar-Glazed Brussels Sprouts with Chestnuts and Walnut Oil
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Prep Time: 12 minutes
Cook Time: 28 minutes
In this dish, the potent nuttiness of walnut oil and the sweet brown sugar and tart wine vinegar work together to counter the bitterness of cabbage-like brussels sprouts. Chestnuts contribute another layer of nuttiness and a pleasing meaty texture.
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- 1 lb. brussels sprouts
- 1 Tbs. extra-virgin olive oil
- Sea salt, to taste, plus more for sprinkling
- 1 Tbs. unsalted butter
- 1 cup low-sodium chicken broth
- 1/2 cup purchased, steamed chestnuts, about 3 oz., coarsely chopped
- 1 Tbs. light brown sugar
- 2 Tbs. red wine vinegar
- 2 tsp. roasted walnut oil
- Freshly ground pepper, to taste
Directions:Trim the bases of the brussels sprouts and remove and discard any blemished or discolored leaves.
In a large fry pan over medium heat, warm the olive oil. When the olive oil is hot, add the brussels sprouts in a single layer and sprinkle lightly with salt. Cook, stirring once or twice, until the brussels sprouts are golden brown and caramelized on all sides, about 4 minutes.
Raise the heat to medium-high and add the butter, broth and chestnuts to the pan. Bring the broth to a boil and, using a wooden spoon, scrape up any browned bits from the bottom of the pan. Reduce the heat to medium-low and simmer, partially covered, until the sprouts are just tender when pierced with a sharp knife and most of the liquid has evaporated, 20 to 22 minutes.
Add 1/4 cup water to the pan, stir in the sugar and vinegar, and raise the heat to medium-high. Cook, stirring occasionally, until the liquid reduces to a glaze, 2 to 3 minutes. Remove the pan from the heat and stir in the walnut oil. Taste and adjust the seasonings with salt and pepper.
Transfer to a warmed serving bowl and serve immediately. Serves 4.
Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).