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Brussel Sprouts and Chestnuts


2 Tbsp unsalted butter
1 Tbsp olive oil
2 lb brussel sprouts trimmed and cut in half
Salt and freshly ground black pepper
1/2 cup cider vinegar
1/4 cup sugar
1/4 cup Homemade Turkey Stock , or low-sodium canned, skimmed of fat
2 cup vacuum packed whole chestnuts


1.   Melt butter and oil in a large sauté pan set over medium-high heat. Add brussels sprouts; season with salt and pepper. Cook, stirring occasionally, until golden, 16 to 18 minutes

    2.   Add roasted chestnuts. Cook, gently stirring occasionally, until brussels sprouts are tender and spotted deep brown, 20 to 25 minutes

    3.   Add vinegar, sugar, and turkey stock. Cook, stirring occasionally, until liquid has been reduced to a syrup, 4 to 5 minutes. Transfer to a serving dish, and serve.

Nutritional Information Per Serving

no nutrition information available