- 1 pound brussels sprouts
- 3/4 cup chestnuts (fresh roasted or canned)
- 1/3 cup maple syrup
- 2 tablespoons butter
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- Preheat oven to 375°F.
- Bring 2 quarts of water and 1 teaspoon of salt to a boil.
- If fresh chestnuts are used, shell with a paring knife and toast on a cookie sheet in the oven until the meat pulls from the shell and the shell and skin can be easily removed. If canned chestnuts are used, drain and dry them.
- Trim the outside leaves from the Brussels sprouts and cut 1/4-inch deep cross in the bottoms of each.
- Drop them in the boiling salted water and cook until they are fork tender.
- Drain the sprouts and drop into ice water to shock and cool.
- Cut each Brussels sprout in half.
- Add the maple syrup to a 10 inch sauté pan and warm. Add the Brussels sprouts and bring to a boil. Quickly add the chestnuts and stir in the whole butter. The syrup and butter will thicken and glaze the sprouts.
- Season with salt and pepper and serve.