Maple-glazed chestnuts and brussels sprouts

I’ve been on a real brussels sprouts kick recently – I guess making up for all those years that I decided I did not like them. And I had a packet of chestnuts leftover from the holidays so this dish was born.

It is a beautiful fresh, but wintry combination, with the tang and brightness of lemon balanced by the earthiness and slight sweetness of chestnuts.

You’ll need an ovenproof skillet or earthenware and the following ingredients:

• 16 oz fresh brussels sprouts
• 1/2 cup peeled whole chestnuts
• 1 shallot, finely chopped
• 1 T walnut oil
• 2 T olive oil
• juice of 1/2 a lemon
• 2 T maple syrup
• 1/2 tsp chili flakes
• 1/2 tsp pink peppercorns
• salt

1. Prep the brussels sprouts and chestnuts – I like to halve most of them but leave the smaller ones whole to break it up.

2. Preheat oven to 400F. Heat up walnut oil in skillet and saute shallots until just golden. Add the brussels sprouts, cook for 2-3 minutes.

3. Add chestnuts and olive oil, mix together. Add salt, lemon juice, and chili flakes. Cook for another 3-4 minutes – you want to get a bit of a ‘sear’ on the brussels sprouts.

4. Take off heat. Add peppercorn and a drizzle of the maple syrup into the skillet and place into the oven for about 10 minutes to let the flavors develop and the brussels sprouts to caramelize lightly and finish off cooking.

It’ll be hard to stop eating them (see below!).