Buttery Brussels Sprouts and Chestnuts

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By: Madeleine Greey

Here's an easy, yet stylish vegetable dish that's perfect for holiday entertaining. Grind whole nutmeg with a rasp for the freshest taste.

Ingredients

1 lb (500 g) Brussels Sprouts, stems trimmed and cut with an X

2 tbsp (30 mL) butter

3/4 lbs (375 g) chestnuts, roasted and peeled

1/2 tsp (2 mL) salt

1 tsp (5 mL) ground nutmeg

Preparation

Bring 2 inches (5 cm) of water to a boil in a medium saucepan fitted with a vegetable steaming basket over high heat. Add brussels sprouts, reduce heat to medium-high, cover and cook 12 to 15 minutes or until tender. Drain, rinse under cold water and drain again.

Melt butter in a large non-stick skillet over medium heat. Add chestnuts and cook, shaking pan occasionally, for 4 minutes or until chestnuts are golden-brown. Add brussels sprouts and salt and cook until heated through, 2 to 3 minutes. Transfer to a serving dish and sprinkle with nutmeg.

Makes 4 servings.

Serving(s): 4

Nutritional Information
Per Serving: about
Calories	307
Protein	6 g
Fat (total)	8 g
Carbohydrate	55 g
Fibre	8 g
Sodium	373 mg

Also in this menu:

Chestnuts roasting

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