This recipe for Brussels Sprouts with Chestnut and Maple Glaze, by Sandra Beckmann Labriola, is from Beckmann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
(*) Quantities of these ingredients depends on how many you are serving.
Drain and cut each sprout in half.
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.
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.