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
  1. 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.
  2. Meanwhile in a small bowl, whisk together the jam, vinegar, mustard and 1/2 tsp pepper.
  3. 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.
  4. Add the jam mixture and the chesnuts and cook for 1 minute.



Just right or Thanksgiving!

You won't be disapointed with this dish. It will work for any other meal you might have.


Sounds great. I'm a sprout fan so will have to try this for sure.