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1
To make dressing: In a small saucepan, cover 1 lemon with water.
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2
Bring to a boil; reduce heat and simmer until soft, about an hour, turning lemon occasionally.
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3
Remove lemon and let cool.
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4
Cut lemon in half and with a teaspoon scrape out pulp, leaving just the peel; finely chop peel.
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5
Squeeze 4 tablespoons juice from remaining lemons.
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6
In a bowl, mix lemon peel, olive oil, Dijon mustard, honey, whole grain mustard, thyme, salt, and pepper.
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7
Whisk to combine.
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8
To prepare vegetables: With a paring knife, cut an X in the flat side of each chestnut shell.
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9
In a saucepan, cover chestnuts with water and bring to a boil; reduce heat and simmer until tender, about 15 minutes.
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10
Drain chestnuts.
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11
When cool enough to handle but still warm, peel chestnuts.
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12
With tip of paring knife, make a shallow X in the bottom of each brussels sprout.
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13
Bring a large pot of salted water to a boil.
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14
Add brussels sprouts and cook until tender, about 6 minutes.
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15
Drain and run under cold water until cool.
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16
In a large skillet, melt butter over medium heat.
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17
Add chestnuts and sprouts; season with salt and pepper to taste.
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18
Cook, turning occasionally with a spatula, until vegetables are browned, 15 to 20 minutes.
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19
With a slotted spoon, remove vegetables to a large serving platter.
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20
Whisk dressing and drizzle 1/4 cup over vegetables.
