Maple-Bourbon Glazed Brussels Sprouts

Now this is the way to serve brussels sprouts! They're sautéed until perfectly crisp and get bulked up with roasted chestnuts and pomegranate seeds before getting tossed in a lovely maple-bourbon sauce.  I'm excited to serve this dish over the next few weeks and I hope it finds its way to your holiday table as well. If you aren't a bourbon fan don't worry--the flavor is very mild once it's cooked down and the maple syrup and dash of cayenne tie everything together. Sweet and spicy is my favorite combination and this sauce does not disappoint! Also--you can cheat here and purchase pre-packaged roasted chestnuts if you're not up for the hassle of roasting/peeling them yourself. However, I've found a wonderful method that I'll link to in the recipe for roasted chestnuts that works beautifully (and they taste better than the store-bought ones!) Regardless of which method you choose I hope you enjoy this festive side dish as much as we do. Cheers from Tumbleweed Farm!

Maple Bourbon Glazed Brussels Sprouts with Chestnuts & Pomegranate Seeds

Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 4

Ingredients

Salad
  • 2 tablespoons olive oil
  • 2 pounds brussels sprouts, trimmed and sliced in half
  • 1 1/2 cups whole roasted chestnuts (follow this method) or you can substitute with store-bought roasted chestnuts
  • 1/2 cup pomegranate seeds (from about 1 medium sized pomegranate)
Glaze
  • 1/4 cup bourbon
  • 2 1/2 tablespoons maple syrup
  • 2 1/2 tablespoons apple cider vinegar
  • 1/8 teaspoon cayenne
  • pinch of salt
  • 3 tablespoons olive oil

Preparation

  1. Heat the olive oil in a large skillet over medium-high heat. Add the brussels sprouts and cook, stirring occasionally until they begin to brown up and become tender, about 15 minutes. Stir in the chestnuts and continue to cook, stirring occasionally, for another 10 minutes or so.
  2. While the brussels cook prepare the glaze. In a small saucepan bring the bourbon to a boil over high heat. Reduce the heat to low and simmer until it's reduced by half, about 3 minutes. Stir in the the maple syrup, apple cider vinegar, cayenne and salt. Simmer for about 1 minute longer. Remove from the heat and whisk in the olive oil.
  3. Drizzle the sauce into the pan with the brussels and chestnuts and cook over low heat until the the veggies are coated in the sauce and the mixture thickens. Stir in the pomegranate seeds and remove from the heat. Season to taste with salt and pepper and serve warm or at room temperature.

Notes

*Use this recipe as a guide. *Adjust measurements and ingredients as necessary.

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