Sweet and Sour Brussels Sprouts with Chestnuts

By Leite's Culinaria

Ingredients

12 small shallots (peeled and left whole (or halve or quarter 3 to 6 larger shallots))
5 garlic cloves (peeled and crushed with the side of a knife)
1 3/4 cups precooked and peeled chestnuts
4 bay leaves
1 tablespoon maple syrup
9 tablespoons olive oil
6 tablespoons Shaoxing wine (Chinese rice wine) or pale dry sherry
4 tablespoons soy sauce
6 1/3 ounces seedless red grapes (1 to 2 cups)
1 3/4 pounds Brussels sprouts (trimmed and halved lengthwise (about 7 cups))
Table salt
2 (1 oz) green chile peppers (thinly sliced into rounds and, if desired, seeded)
2 tablespoons rice vinegar (or more to taste)
1 teaspoon superfine sugar (or blitz granulated sugar in a food processor until finely ground but not powdery)
3 tablespoons parsley leaves

Prep Time60mins
Cook Time60mins
Servings6

Instructions

Preheat the oven to 350°F (160°C).

In a 9-by-13-inch (23-by-33-cm) high-sided roasting pan, combine the shallots, garlic, chestnuts, bay leaves, and maple syrup with 7 tablespoons olive oil, 5 tablespoons Shaoxing wine or dry sherry, and 2 tablespoons soy sauce.

Cover tightly with aluminum foil and bake until the shallots are soft but not mushy and still hold their shape, 25 to 35 minutes.

Stir in the grapes, cover again with foil, and bake for 10 minutes more. Remove the pan from the oven and carefully remove the foil. (You can let the mixture cool, cover, and refrigerate it for up to a day prior to proceeding with the recipe. Easier for entertaining and more melded flavors.) TESTER TIP: Be very careful of the steam when lifting the foil off the roasting pan! Stand back and use an oven mitt or towel to remove the foil.

Increase the oven temperature to 450°F (220°C). Line a large rimmed baking sheet with parchment paper.

On the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons olive oil and 1/4 teaspoon salt, then spread them in a single layer.

Roast until the sprouts are browned, 16 to 20 minutes. Add the grapes and chestnuts to the baking sheet, gently mix everything together, and let rest, uncovered, at room temperature for at least 30 minutes and preferably up to 1 hour to let the flavors develop.

Meanwhile, in a small bowl, mix the chiles with the rice vinegar, sugar, and 1/8 teaspoon salt and let them pickle for 30 minutes.

Once the Brussels sprouts have rested, stir in the remaining 1 tablespoon Shaoxing wine or dry sherry and 2 tablespoons soy sauce. Stir in the parsley and transfer to a large, shallow serving bowl. Top with the pickled chiles and the pickling liquid. Taste and, if desired, add more vinegar. Serve immediately.