Roasted Chestnuts and Brussels Sprouts

1. 1

   Preheat oven to 400 degrees.

2. 2

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

3. 3

   Arrange them in one layer in a baking pan and roast for 20 minutes, or until shells have just opened.

4. 4

   Peel off both layers of skin with a knife while the nuts are still hot.

5. 5

   In a large saucepan of boiling, salted water, cook the Brussels sprouts for 12 to 15 minutes, or until tender.

6. 6

   Drain and refresh with cold water.

7. 7

   Then thinly slice the cooled Brussels sprouts.

8. 8

   In a large skillet set over moderately high heat, melt the butter, add the shallots and cook, stirring, 2 minutes.

9. 9

   Add the chestnuts, Brussels sprouts, herbs, and salt and pepper, and saute for 2 to 3 minutes, or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.