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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.
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