Mustard-glazed Brussels sprouts with Chestnuts( from Womansday Magazine)
The recipe below is a dish that I really like. It is easy to fix and the items in the recipe are easy to find.
Mustard-glazed Brussels sprouts with chesntuts
Active 25 Min. + Total 25 Min.
Serves 8 + Cost Per Serving 86 cents
-
4 Tbsp olive oil
- 2 lb small Brussels sprouts, trimmed and halved lengthwise
- Kosher salt and pepper
- 1/3 cup apricot jam
- 3 Tbsp white wine vinegar
- 1 Tbsp whole - grain mustard
- 4 cloves garlic, thinly sliced
- 1/2 cup jarred chestnuts, sliced
- Bring 1/2 cup water and 2Tbsp oil to a simmer in a large skillet. Add the Brussels sprouts, season with 1/2 tsp salt and cook, covered, stirring occasionally, for 5 minutes.
- Meanwhile in a small bowl, whisk together the jam, vinegar, mustard and 1/2 tsp pepper.
- Uncover, increase the heat to medium-high and cook until the water evaporates, about 2 minutes. Drizzle the remaining 2 Tbsp oil over the sprouts, add the garlic and cook, tossing occasionally, until the Brussels sprouts are golden brown and tender, 2 to 3 minutes.
- Add the jam mixture and the chesnuts and cook for 1 minute.
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Comments
Just right or Thanksgiving!
You won't be disapointed with this dish. It will work for any other meal you might have.
Brussels
Sounds great. I'm a sprout fan so will have to try this for sure.
MCA