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.
| 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.
