Sweet Brussel Sprouts with Chestnuts

I love brussel sprouts, and they are always a side dish on my Thanksgiving menu. The chestnuts and cranberries combined are the perfect fall flavours all in one dish!

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Ingredients

Recipe serves 8-10

• 2 tbsp olive oil

• 1 shallot, finely chopped

• 1 garlic, minced

• 4 cups purple and green brussel sprouts, washed and halved (Note - to prepare my brussel sprouts, I remove the outer layers, cut them in half, and let them sit in some hot water with 1 tbsp salt, for about 10-15 minutes to remove any dirt, rinse and drain)

• 1/4 cup dry white wine

• 1/2 cup orange juice

• 1/8 cup maple syrup

• 1 cup water

• 1 tbsp herb pesto

• 1 tsp orange zest

• 1/2 tsp each salt and pepper

• 1 1/2 cups (1 package) organic roasted and shelled chestnuts, roughly chopped ( I used Natural Garden brand)

• 1/2 cup dried cranberries

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Preparation

In a medium cast-iron pan, heat olive oil over medium heat. Add shallot and garlic and let sauté for a couple of minutes until softened.

Add brussel sprouts, wine, orange juice, maple syrup, water, pesto, orange zest, salt, and pepper. Stir well.

Reduce heat to medium-low, cover, and let steam for 15 minutes.

Add the chestnuts and dried cranberries. Continue cooking brussel sprouts for an additional 10 minutes or until sprouts have softened.

ENJOY!