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12-20-2006, 06:03 PM
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Brussels Sprouts with Chestnuts
Brussels Sprouts with Chestnuts
12 ounces fresh chestnuts 1 pound trimmed Brussels sprouts 1 ounce butter Preheat oven to 400F. With the point of a sharp knife make a small cut on the flat side of each chestnut. Bake the nuts in their skins for 20 minutes, then peel off the outer shall and the inner skin. They are easier to peel while hot. Cook the Brussels sprouts in boiling water for 8-10 minutes, until just tender. Drain. Over high heat, toss the chestnuts and Brussels sprouts with the butter, until the butter is melted. Serve immediately.     
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