Vinegar-Glazed Brussels Sprouts with Chestnuts and Walnut Oil
In this dish, the potent nuttiness of walnut oil and the sweet brown sugar and tart wine vinegar work together to counter the bitterness of cabbage-like brussels sprouts. Chestnuts contribute another layer of nuttiness and a pleasing meaty texture.
- 1 lb. brussels sprouts
- 1 Tbs. extra-virgin olive oil
- Sea salt, to taste, plus more for sprinkling
- 1 Tbs. unsalted butter
- 1 cup low-sodium chicken broth
- 1/2 cup purchased, steamed chestnuts, about 3 oz., coarsely chopped
- 1 Tbs. light brown sugar
- 2 Tbs. red wine vinegar
- 2 tsp. roasted walnut oil
- Freshly ground pepper, to taste
Trim the bases of the brussels sprouts and remove and discard any blemished or discolored leaves.
In a large fry pan over medium heat, warm the olive oil. When the olive oil is hot, add the brussels sprouts in a single layer and sprinkle lightly with salt. Cook, stirring once or twice, until the brussels sprouts are golden brown and caramelized on all sides, about 4 minutes.
Raise the heat to medium-high and add the butter, broth and chestnuts to the pan. Bring the broth to a boil and, using a wooden spoon, scrape up any browned bits from the bottom of the pan. Reduce the heat to medium-low and simmer, partially covered, until the sprouts are just tender when pierced with a sharp knife and most of the liquid has evaporated, 20 to 22 minutes.
Add 1/4 cup water to the pan, stir in the sugar and vinegar, and raise the heat to medium-high. Cook, stirring occasionally, until the liquid reduces to a glaze, 2 to 3 minutes. Remove the pan from the heat and stir in the walnut oil. Taste and adjust the seasonings with salt and pepper.
Transfer to a warmed serving bowl and serve immediately. Serves 4.
Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).