MUSTARD GLAZED BRUSSEL SPROUTS-with Chestnuts

A sweet-and-tangy mustard glaze gives a big flavor boost to an often unfairly maligned vegetable — Brussels sprouts.

Serves 7

INGREDIENTS

• 4 tbsp. olive oil

• 2 lb. Brussels sprouts

• kosher salt

• Pepper

• ⅓ c. apricot jam

• 3 tbsp. white wine vinegar

• 1 tbsp. whole-grain mustard

• 4 clove garlic

• ½ c. jarred chestnuts

DIRECTIONS

1. Bring 1/2 cup water and 2 tablespoons oil to a simmer in a large skillet. Add the brussels sprouts, season with 1/2 teaspoon salt, and cook, covered, stirring occasionally, for 5 minutes. Transfer to a large bowl.

2. Meanwhile, in a small bowl, whisk together the jam, vinegar, mustard, and 1/2 teaspoon pepper.

3. Uncover, increase the heat to medium-high, and cook until the water evaporates, about 2 minutes. drizzle the remaining 2 tablespoons oil over the sprouts, add the garlic, and cook, tossing occasionally, until the brussels sprouts are golden brown and tender, 2 to 3 minutes.

4. Add the jam mixture and the chestnuts and cook for 1 minute.