(WJBK) - This recipe comes courtesy of Executive Chef Chris Franz from the Rattlesnake Club.
Maple-Harissa Brussels & Chestnuts
1/4 cup canola oil
2 1/4 pounds Brussels sprouts, trimmed & halved lengthwise
Salt and freshly ground pepper
1 stick (4 ounces) unsalted butter, softened & cut into tablespoons
2 tablespoons light brown sugar
1/4 cup pure (Michigan-made) maple syrup
1 tablespoon Harissa paste
1 1/2 tablespoons cider vinegar
1 cup vacuum-packed roasted chestnuts, coarsely chopped
1 tablespoon walnut oil
Heat the canola oil in a very large skillet until shimmering. Add the Brussels sprouts and season with salt and pepper. Cook over high heat without stirring until they are browned, about 2 minutes.
Turn the heat down to medium-high. Add the unsalted butter and brown sugar and cook, stirring occasionally, until the brown sugar is melted. Add the maple syrup and harissa, stirring occasionally, until the Brussels sprouts are just crisp-tender, about 7 minutes.
Stir in the cider vinegar and the chestnuts and cook until heated through. Drizzle with walnut oil and toss mixture gently.
Using a slotted spoon, transfer the Brussels sprouts and chestnuts to a bowl. Bring the remaining liquid to a boil over high heat and cooki until thickened slightly, about 2 minutes. Pour the sauce over the Brussels sprouts and serve.