Roasted Chestnuts And Brussels Sprouts

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Roasted Chestnuts And Brussels Sprouts

 

2 pounds chestnuts

1 1/2 pounds brussels sprouts, trimmed

4 tablespoons unsalted butter

2 tablespoons minced shallots

1/4 cup minced fresh herbs

salt to taste

freshly ground black pepper to taste

 

Preheat oven to 400 degrees.

With a sharp knife, score each chestnut 1/4-inch deep

all around. Arrange them in one layer in a baking pan

and roast for 20 minutes, or until shells have just

opened. Peel off both layers of skin with a knife

while the nuts are still hot.

In a large saucepan of boiling, salted water, cook the

Brussels sprouts for 12 to 15 minutes, or until

tender. Drain and refresh with cold water. Then thinly

slice the cooled Brussels sprouts.

In a large skillet set over moderately-high heat, melt

the butter, add the shallots and cook, stirring, 2

minutes. Add the chestnuts, Brussels sprouts, herbs,

and salt and pepper, and saute for 2 to 3 minutes, or

until heated through.

Serves 8.

 

 

 

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