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
Directions
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.