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Brussels Sprouts with Chestnut and Maple Glaze Recipe

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This recipe for Brussels Sprouts with Chestnut and Maple Glaze, by , is from Beckmann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Beckmann Labriola

Category:
Category:

Ingredients:  
Ingredients:  
Fresh Brussels Sprouts are better than frozen*
3/4 Cup Maple Syrup
1/4 lb. Butter
Fresh or prepared chestnuts in a jar*
(*) Quantities of these ingredients depends on how many you are serving.

Directions:
Directions:
Trim fresh Brussels sprouts and cut an X on the bottom
Boil sprouts in lightly salted water until fork tender
Cool in ice water
Drain and cut each sprout in half.
Heat Maple syrup, add butter. When melted add sprouts and chestnuts. Serve immediately

If you cannot find chestnuts in a jar (they are difficult to find and also expensive) use fresh chestnuts. Place a large X on the flat side of each chestnut and roast or boil. Peel away outer covering and skin.

You can also prepare this recipe sans the chestnuts.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I know, I know ~ you hate Brussels sprouts ~ my family shares your dislike. However, I guarantee you will love those little green gems if you prepare them with Maple syrup and butter. My family loves Brussels sprouts prepared this way.

 

 

 

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