Brussels Sprouts with Chestnuts
Thanksgiving Recipe

Break away from predictable green beans with this rich, savory side dish. Preparing the Brussels sprouts and chestnuts takes a little time, but it can easily be done in advance.


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1 pound Brussels sprouts
8 cups water
1 pound whole chestnuts, peeled*
2 tablespoons butter
1/8 teaspoon ground nutmeg
~1/2 teaspoon salt
~1/4 teaspoon freshly ground black pepper
* Replace the fresh chestnuts with bottled ones if you prefer—but they are expensive.

1. Trim the bottoms of the Brussels sprouts, remove any discolored leaves, and cut an “X” in the bottom of each sprout.

2. Bring 4 cups of the water to a boil in a large saucepan over medium-high heat.

3. Add the Brussels sprouts and cook for 8–9 minutes, until just tender.

4. Remove sprouts from the pan with a slotted spoon and plunge them into ice water to stop the cooking; drain.

NOTE: If using bottled chestnuts, skip steps 5–6.

5. Boil the remaining 4 cups of water and add the chestnuts.

6. Cook for approximately 25 minutes, until tender; drain.

7. Melt the butter in a small saucepan and add the nutmeg, salt, and pepper.

8. Combine the Brussels sprouts and chestnuts in a large skillet, pour the butter-spice mixture over, and cook, stirring often, for 5–7 minutes until heated through.

Preparation Time: 
Approximately 60 minutes.